Author Notes
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
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Ingredients
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2 teaspoons
Virgin olive oil
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2
Large red onions
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1
Large red capsicum (bell) pepper, thinly sliced
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1
Large yellow capsicum (bell) pepper, thinly sliced
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1
Large green capsicum (bell) pepper, thinly sliced
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600 milliliters
Chicken stock (veggie is ok too!)
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1
400g can of chopped tomatoes
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1
400g can kidney beans, rinsed and drained
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1
400g can white beans, rinsed and drained (cannellini or chickpeas)
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1
400g can lima beans, rinsed and drained
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2
medium potatoes peeled, cut into small cubes
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2 teaspoons
hot smoked paprika
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1 tablespoon
paprika
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1 teaspoon
dried basil, if you do have fresh use twice as, then rip-it up and add it to the goulash at the last minute.
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2
gently squeezed, this releases the lovely flavour, bay leaves (dried or fresh)
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1/2 teaspoon
Caraway seeds
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Pinch
Salt and Pepper to taste
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600 milliliters
Sour cream (you can of course use low-fat yogurt instead if you prefer handful chopped chives (optional)
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1 handful
Chopped chives
Directions
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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).
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Add all the capsicum peppers stir, and cook for a further 5 minutes
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Add the tomato puree also this to ‘cook off’ for around 2 minutes
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Grab all you other ingredients and bob them in the pot (except for the Sour cream and chive).
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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.
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Mix the chopped chives into the sour cream
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Serve in a bowl with boiled rice and a good delicious dollop of sour cream.
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Omit the sour cream and use vegan stock for vegans
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