1 tablespoon sunflower oil
1 onion, chopped
250 g (8 oz) swede, diced
250 g (8 oz) carrots, diced
1 red pepper, cored, deseeded and diced
2 celery sticks, sliced
150 g (5 oz) cup mushrooms, halved
1 teaspoon smoked paprika, plus extra to garnish (optional)
1/2 teaspoon crushed dried red chillies
1 teaspoon caraway seeds
1 tablespoon plain flour
400 g (13 oz) can chopped tomatoes
300 ml (½ pint) vegetable stock
2 bay leaves
salt and pepper
150 ml (4 pint) soured cream
boiled rice, to serve


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry, stirring, until softened.
2.Add the vegetables and fry for 1-2 minutes, then stir in the paprika, chillies and caraway seeds and cook for 1 minute.
3.Stir in the flour, then mix in the canned tomatoes and stock, add the bay leaves and a little salt and pepper and bring to the boil.
4.Transfer to the slow cooker pot and press the vegetables below the surface of the liquid.
5.Cover with the lid and cook on high for 4-5 hours until the root vegetables are tender.or
6.Stir the goulash and discard the bay leaves. Spoon on to plates and top with spoonfuls of the soured cream and a sprinkling of extra paprika, if liked. Serve with boiled rice.

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