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!
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.
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 choppedgarlic, 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
Share Your Creations
Get social and share your best culinary Gousto creations on:
