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Vegetable Goulash
Ingredients
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1 tablespoons oil
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2 medium onions, sliced
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225 gram (8 ounce) carrots, sliced
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225 gram (8 ounce) potatoes, diced
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225 gram (8 ounce) parsnips, sliced
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1 red pepper, sliced
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4 sticks of celery, sliced
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25 gram (1 ounce) butter
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40 gram (1 1/2 ounce) plain flour
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450 millilitre (3/4 pint) vegetable stock
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400 gram tin tomatoes
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3 tablespoons tomato purée
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5 teaspoon Hot Paprika
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1/2 teaspoon Marjoram Herb
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1/4 teaspoon salt
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2 tablespoons soured cream
Key Products
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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