This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungarians love its warm, heady flavor. For the best results, be sure to open a fresh container.
- In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
- Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
- Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.
Recipe Credit: Sarah Copeland
Image Credit: Anders Schonnemann