Veggie Goulash With Potato Cakes And Soured Cream
Recipe: https://recipestripper.com/recipes/eb27cdff-64f1-4561-924e-dfac05bed893
Original source: https://gousto.wiki/recipes/veggie-goulash-with-potato-cakes-and-soured-cream/
Recipe image: https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fveggie-goulash-with-potato-cakes-and-soured-cream.jpg&fit=cover

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!
Yield: 2 servings
Total time: PT45M

Ingredients
- Brown Onion
- 185g Butter Beans
- Carrot
- 0.5 x 1tsp Cayenne Pepper
- 160g Chestnut Mushrooms
- 200g Finely Chopped Tomatoes
- Garlic Clove
- 1tsp Ground Smoked Paprika
- 15ml Henderson's Relish
- 5.5g Intense Vegetable Stock Mix
- Red Pepper
- 80g Soured Cream
- 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!