Trieste-style seitan goulash with potatoes

Ingredients

For 1 serving

• Seitan130 g
• Onion120 g
• Potatoes150 g
• Tomato paste15 g
• Paprika2 teaspoons
• Caraway seeds1 teaspoon
• Bay leaves0.5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy,

Method

1. Peel the onions and slice them thinly; cut the seitan into cubes of about 2 cm; peel the potatoes and cut them into cubes of about 2 cm.
2. Heat the oil in a pan over low heat, add the onion with a splash of water and a pinch of salt and soften it for 10–12 minutes, stirring and adding water if it sticks, until very soft and golden: this is the base of the goulash.
3. Add the seitan, paprika and caraway and fry for 3 minutes over medium heat, stirring, until the spices smell fragrant (don't let the paprika burn, it turns bitter).
4. Add the tomato purée, bay leaf, potatoes and a generous glass of water, season with salt and bring to the boil.
5. Simmer over low heat, half covered, for 25 minutes, stirring now and then, until the potatoes are tender and the sauce is thick and deep red.
6. Remove the bay leaf, adjust the salt and serve.