Strictly goulash is made with beef and more likely to be seen in Hungary. This recipe was developed during a visit to Ancona, Italy. I think the Anconians love it as Ancona is culturally is quite close to Eastern Europe. I developed this recipe when I was a vegetarian, and my children ate meat. We would come home from a winter walk on the beach, wellies and scarves strewn. As it is so easy to reheat the pot would be bubbling in a matter of minutes. —F1nola
Virgin olive oil
Large red onions
Large red capsicum (bell) pepper, thinly sliced
Large yellow capsicum (bell) pepper, thinly sliced
Large green capsicum (bell) pepper, thinly sliced
Chicken stock (veggie is ok too!)
400g can of chopped tomatoes
400g can kidney beans, rinsed and drained
400g can white beans, rinsed and drained (cannellini or chickpeas)
400g can lima beans, rinsed and drained
medium potatoes peeled, cut into small cubes
hot smoked paprika
dried basil, if you do have fresh use twice as, then rip-it up and add it to the goulash at the last minute.
gently squeezed, this releases the lovely flavour, bay leaves (dried or fresh)
Salt and Pepper to taste
Sour cream (you can of course use low-fat yogurt instead if you prefer handful chopped chives (optional)
In This Recipe
Heat oil in a very large saucepan over medium heat. Add onions and a pinch of salt sauté for 5 minutes trying not to brown the onions (the salt helps with this).
Add all the capsicum peppers stir, and cook for a further 5 minutes
Add the tomato puree also this to ‘cook off’ for around 2 minutes
Grab all you other ingredients and bob them in the pot (except for the Sour cream and chive).
Bring mixture to a boil, then reduce heat to low, cover, and gently simmer for around 45 minutes. It’s a good idea to check the pot and stir as and when necessary.
Mix the chopped chives into the sour cream
Serve in a bowl with boiled rice and a good delicious dollop of sour cream.
Omit the sour cream and use vegan stock for vegans