Vegetable Goulash
This colorful vegetable goulash is a fantastic dish with Hungarian inspiration. Made with a medley of vegetables, butter beans and a paprika flavored sauce, it’s a hearty and filling meal with incredible textures.
Servings: 4
Calories: 327kcal
Ingredients
- 2 onions
- 7 garlic cloves
- 3 peppers (a combination of red and green)
- 2 carrots (about 12 oz / 350 g)
- 4 potatoes (500 g / 1 lb)
- 1 can diced tomatoes
- 1 ½ cup vegetable stock
- 6 tablespoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon Maldon salt
- ¼ teaspoon pepper
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 can butter beans (drained and rinsed)
Instructions
- Prepare your ingredients first. Chop the onion, and grate the garlic with a microplane or chop it very finely. Dice the potatoes, carrots and peppers into bite sized pieces.
- Start by warming some oil in a pot on medium to high heat. Add the onions, and sautee until they are soft and translucent, about 5 minutes.
- Add the garlic, and sautee for another minute.
- Finally, add the paprika and sautee for another 30 seconds while stirring.
- Add the potatoes and carrots, and stir to coat the vegetables with the paprika.
- Then, add canned diced tomatoes, vegetable stock, thyme, Maldon salt, pepper, a bay leaf and tomato paste.
- Cover the pot with a lid, and leave it to simmer for about 15 minutes, or until the vegetables are almost cooked through.
- Add the peppers and butter beans to the goulash, and leave the stew to simmer for another 5-10 minutes, until the vegetables and potatoes have cooked through completely.
- Optionally, add salt and pepper to taste, then serve.
Video
Notes
- Make sure to leave enough time to sautee the onions thoroughly. It honestly makes such a difference to the overall flavor!
- The stew is considered done when the vegetables and potatoes have cooked through. Test it by piercing a large potato chunk with a fork. The exact cooking time can vary depending on the size of the vegetables pieces as well as the cooking temperature used, so this is the best method for getting it right.
- Use authentic sweet paprika for a genuine goulash flavor.
- Any leftover vegetable goulash can be stored in a refrigerator for up to 5 days, or frozen for up to 6 months.
Nutrition
Calories: 327kcal | Carbohydrates: 71g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 436mg | Potassium: 1833mg | Fiber: 14g | Sugar: 14g | Vitamin A: 6231IU | Vitamin C: 149mg | Calcium: 114mg | Iron: 5mg