Veggie Goulash With Potato Cakes And Soured Cream
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! Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Butter, Flour, Milk, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Chop your potatoes (skins on) into bite-sized pieces
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
Meanwhile, peel and finely chop (or grate) your garlic
Peel and finely dice your brown onion[s]
Top, tail and dice your carrot[s]
Drain and rinse your butter beans
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, diced onion and diced carrot and cook for 4-5 min or until beginning to soften
Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips
Tear your chestnut mushrooms into bite-size pieces
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 up
Add the pepper strips and torn mushrooms with a splash of cold water and cook for 4-5 min or until everything has softened
Reboil half a kettle
Meanwhile, mash the drained potatoes with a knob of butter
Add 1 tbsp [1 1/2 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 3 spoonfuls of potato mix per person to the tray
Add 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
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 vegetables
Stir in your vegetable stock mix and 200ml [260ml] [340ml] 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
Serve the veggie goulash with the potato cakes to the side
Top with a dollop of your soured cream
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (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.
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