Name: Vegetable Goulash | Vegetables Recipes | Schwartz
Cook time: 2 h 15 min
Yield: 4
Ingredients: 1 tbsp oil; 2 medium onions, sliced; 225 g (8 oz) carrots, sliced; 225 g (8 oz) potatoes, diced; 225 g (8 oz) parsnips, sliced; 1 red pepper, sliced; 4 sticks of celery, sliced; 25 g (1 oz) butter; 40 g (1 1/2 oz) plain flour; 450 ml (3/4 pint) vegetable stock; 400 g tin tomatoes; 3 tbsp tomato purée; 5 tsp Paprika Hot; 1/2 tsp Marjoram; 1/4 tsp salt; 2 tbsp soured cream

Marjoram Herb

Product Information

£1.85/unit, 8g

Out of Stock

Vegetable Goulash

Cook Time

2 Hour 15 Minutes

Ingredients

16

Servings

4

Winter Vegetable Goulash

Ingredients

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

Key Products

Hot Paprika

Product Information

£ 2.00/unit,34g

Out of Stock

Marjoram Herb

Product Information

£ 1.85/unit,8g

Out of Stock

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.