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Veggie Goulash, Potato Cakes & Sour Cream

Veggie Goulash, Potato Cakes & Sour Cream

Rating
4.5rating out of 5

(895 reviews from our customers)

Prep Time

45 min

Cuisine

Hungarian

For this crowd pleasing vegetarian supper, simmer up a warming goulash with smoky tomato sauce, mushrooms, peppers and carrots. Enjoy with homemade potato cakes. So hearty!

Prep Time

45 min

Cuisine

Hungarian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
paprika
1 tsp smoked paprika
cayenne-pepper
1/2 tsp cayenne pepper
fresh-parsley
5g parsley
Carrot
1 carrot
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
chestnut-mushrooms
160g chestnut mushrooms
Hendersons-relish
1 Henderson's Relish sachet (15ml)
Sour-cream
1 pot of soured cream (100g) †
Potatoes
4 white potatoes
Butter-beans
1 can of butter beans (185g)
can of chopped tomatoes 1
1 can of finely chopped tomatoes (210g)
You Will Need
Non-stick baking paper, butter, flour, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 red pepper
  • 1 garlic clove
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 5g parsley
  • 1 carrot
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 160g chestnut mushrooms
  • 1 Henderson's Relish (15ml)
  • 1 pot of soured cream (100g)<span class="strong">†</span>
  • 1 white potato
  • 1 can of butter beans (185g)
  • 1 can of finely chopped tomatoes (210g)
Typical Values per 100g per serving
Energy 334 kJ
79 kcal
1741 kJ
414 kcal
Fat
of which saturates
2.5 g
1.6 g
12.9 g
8.4 g
Carbohydrate
of which sugars
12.1 g
3.1 g
63 g
16.4 g
Fibre 1.5 g 8.1 g
Protein 2.4 g 12.7 g
Salt 0.52 g 2.71 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 red pepper
red pepper
1 garlic clove
garlic
1 tsp smoked paprika
ground smoked paprika
1/2 tsp cayenne pepper
cayenne pepper
5g parsley
flat parsley (100%)
1 carrot
carrot
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
160g chestnut mushrooms
chestnut mushrooms
1 Henderson's Relish (15ml)
water, spirit vinegar, sugar, colour: caramel, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
1 pot of soured cream (100g)
pasteurised milk (56%), cream (milk) (43%), stabiliser potato starch, lactic starter culture
1 white potato
potato
1 can of butter beans (185g)
Butter beans, water, ascorbic acid
1 can of finely chopped tomatoes (210g)
Tomato, acidity regulator: citric acid
Allergens
  • Allergens highlighted by † (celery, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Chop the 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 heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

3

Meanwhile, peel and finely chop (or grate) the garlic

Peel and finely dice the brown onion[s]

Top, tail and dice the carrot[s]

Drain and rinse the butter beans

4

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped garlic, onion and carrot and cook for 4-5 min or until beginning to soften

Meanwhile, deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Tear the chestnut mushrooms into bite-size pieces

5

Once the onion has softened, add the cayenne pepper (can't handle the heat? Go easy!) and smoked paprika to the pan and give everything a good mix up

Add the sliced pepper and torn mushrooms with a splash of water and cook for 4-5 min or until everything has softened

Re-boil a kettle

6

Meanwhile, mash the drained potato with a knob of butter

Add 1 tbsp [2 tbsp] flour, a splash of milk, season with a generous pinch of salt and pepper and mix thoroughly

Line a baking tray with non stick baking paper and add 6 [12] spoonfuls to the tray

Add a drizzle of olive oil, pat each spoonful of potato down and put the tray in the oven for 20 min or until golden - these are your potato cakes

7

Add the chopped tomato, Henderson's relish, butter beans and 1 tsp [2 tsp] sugar to the pan with the vegetables

Crumble in the Knorr vegetable stock cube[s] with 200ml [380ml] boiled water

Give everything a good mix up and cook for 12-15 min further or until the sauce has thickened – this is your veggie goulash

8

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Roughly tear the parsley

Serve the veggie goulash with the potato cakes to the side

Top with a dollop of sour cream and sprinkle the torn parsley over the top

Enjoy!

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