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A Weekday Menu Recipe

Vegetable Goulash     Veg    HT  MC     Hungarian   40mins

Serves 4     Hot   Vegetarian  Vegetables  Main Course  Gluten Wheat free    Eggless  Hungary  Eastern Europe



2 tbsp Vegetable Oil

2 Onions, sliced,

2 Carrots, sliced

2 Sticks of Celery, sliced

2 Courgettes, (Zucchini) sliced

1 Green Capsicum, (sweet Pepper) deseeded and chopped

50g/2oz Mushrooms, sliced

450g/1lb White Cabbage, shredded

1 x 400g/14oz tin Tomatoes

1 tbsp Tomato Purée

1 teasp Lemon Juice

300ml/10 fl.oz. Water

5 teasp Sweet Paprika 

Salt and Black Pepper

150ml/5 fl.oz. Soured Cream




1. Heat the oil in a large pan, add the onions, carrots and celery and sauté for 5 minutes until soft and golden brown.


2. Add the courgettes, pepper, mushrooms and cabbage, stir well, cover and cook for 10 minutes, stirring occasionally.


3. Stir in the entire contents of the tin of tomatoes together with the tomato purée, lemon juice, paprika, salt, pepper and water.  Mix well, cover and simmer for 20 minutes or until the vegetables are tender.


4. To serve - transfer to a serving dish and swirl in the soured cream. Serve immediately.



Serving Suggestions :


Wholegrain Rice and/or French Bread


Chocolate Pancakes


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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