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Clean recipe · gousto.wiki

Veggie Goulash With Potato Cakes And Soured Cream

For this crowd pleasing Hungarian-inspired supper, you'll simmer up a warming vegetarian goulash with smoky tomato sauce, mushrooms, peppers and carrots. Enjoy with homemade potato cakes and a dollop of sour cream. So hearty!

Original recipe: gousto.wiki

Yield:
2 servings
Total:
45 min
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Veggie Goulash With Potato Cakes And Soured Cream

Ingredients

  1. Brown Onion
  2. 185g Butter Beans
  3. Carrot
  4. 0.5 x 1tsp Cayenne Pepper
  5. 160g Chestnut Mushrooms
  6. 200g Finely Chopped Tomatoes
  7. Garlic Clove
  8. 1tsp Ground Smoked Paprika
  9. 15ml Henderson's Relish
  10. 5.5g Intense Vegetable Stock Mix
  11. Red Pepper
  12. 80g Soured Cream
  13. 4 White Potato

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7Boil a kettleChop your potatoes (skins on) into bite-sized pieces
  2. Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heatOnce boiling, reduce the heat to medium and cook for 12-15 min or until fork-tenderOnce done, drain and return to the pot to steam dry
  3. Meanwhile, peel and finely chop (or grate) your garlicPeel and finely dice your brown onion[s]Top, tail and dice your carrot[s]Drain and rinse your butter beans
  4. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heatOnce hot, add the chopped garlic, diced onion and diced carrot and cook for 4-5 min or until beginning to softenMeanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin stripsTear your chestnut mushrooms into bite-size pieces
  5. Once the onion has softened, add your cayenne pepper (can't handle the heat? Go easy!) and ground smoked paprika to the pan and give everything a good mix upAdd the pepper strips and torn mushrooms with a splash of cold water and cook for 4-5 min or until everything has softenedReboil half a kettle
  6. Meanwhile, mash the drained potatoes with a knob of butterAdd 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, a splash of milk, season with a generous pinch of salt and pepper and mix thoroughlyLine a baking tray with non-stick baking paper and add 3 spoonfuls of potato mix per person to the trayAdd a drizzle of olive oil, pat each spoonful of potato mix down and put the tray in the oven for 20 min or until golden – these are your potato cakes
  7. Add your chopped tomatoes, Henderson's Relish, drained butter beans and 1 tsp [1 1/2 tsp] [2 tsp] sugar to the pan with the vegetablesStir in your vegetable stock mix and 200ml [260ml] [340ml] boiled waterGive everything a good mix up and cook for 12-15 min further or until the sauce has thickened – this is your veggie goulash
  8. Serve the veggie goulash with the potato cakes to the sideTop with a dollop of your soured creamEnjoy!