Butterbean and Mushroom Goulash2016-04-20
- Servings : 6
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
Try this rustic-style vegetarian goulash full of rich, hearty flavour! Great when served as a side with pasta recipes or rice dishes.
- 30ml sunflower oil
- 1 large onion, chopped
- 250g button mushrooms, sliced
- 2 stalks celery, chopped
- 1 red pepper, diced
- 15ml Robertsons Paprika
- 1 sachet KNORR Minestrone Soup
- 500ml water
- 2x 410g tin butter beans, drained
- 50ml sour cream
Heat oil and sauté the onion lightly, then add the mushrooms, celery and red pepper and cook until soft.
Stir in the paprika and fry for 1 minute to release the flavour and aroma.
Add the butterbeans and water and allow to simmer gently for 15 minutes, stirring regularly.
Mix the contents of the sachet of KNORR Minestrone Soup to form a smooth paste and stir it into the pot with the sour cream.
Allow to simmer until thickened.
Serve with pasta or rice