Vegetable Goulash

Vegetable Goulash

Vegetable Goulash

Cook Time
2 Hour 15 Minutes
Ingredients
16
Servings
4
Winter Vegetable Goulash
Ingredients
  • 1 tablespoons oil

  • 2 medium onions, sliced

  • 225 gram (8 ounce) carrots, sliced

  • 225 gram (8 ounce) potatoes, diced

  • 225 gram (8 ounce) parsnips, sliced

  • 1 red pepper, sliced

  • 4 sticks of celery, sliced

  • 25 gram (1 ounce) butter

  • 40 gram (1 1/2 ounce) plain flour

  • 450 millilitre (3/4 pint) vegetable stock

  • 400 gram tin tomatoes

  • 3 tablespoons tomato purée

  • 5 teaspoon Hot Paprika

  • 1/2 teaspoon Marjoram Herb

  • 1/4 teaspoon salt

  • 2 tablespoons soured cream

Key Products
Hot Paprika

Product Information

£ 1.98/unit,34g
Marjoram Herb

Product Information

£ 1.81/unit,8g

Instructions

  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Heat the oil in a frying pan and soften the onions and carrots. Transfer to a casserole dish using a slotted spoon. Add the remaining vegetables to the casserole.
  • 3 Melt the butter in the frying pan. Add the flour and cook for 1 minute. Gradually blend in the stock, tomatoes, tomato purée, Hot Paprika, Marjoram and salt. Bring to the boil, stirring. Pour over the vegetables, cover and cook in the oven for 1½ - 2 hours or until the vegetables are tender. Just before serving, stir in the soured cream.
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