Slow Cooker Vegetable Goulash
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 5hrs 5mins
-
- Serves
- 4
-
- Calories
- 320
A hearty, nutritious vegetarian goulash is bursting with chunky vegetables and the smoky flavor of paprika. This slow-cooked version allows the flavors to mingle for hours until the hearty stew is rich and flavorful.
recipe updated May 8, 2020
Ingredients
-
- Onion
- 1
-
- Rutabaga
- 240 g
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- Carrot
- 200 g
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- Potato
- 360 g
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- Red bell pepper
- 1
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- Celery stalk
- 2
-
- Button mushroom
- 430 g
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- Red pepper flakes
- ΒΌ teaspoon
-
- Sunflower oil
- 1 tablespoon
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- Salt & pepper
- as needed
-
- Smoked paprika
- 1 teaspoon
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- Caraway seeds
- 1 teaspoon
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- All purpose flour
- 1 tablespoon
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- Canned chopped tomatoes
- 370 g
-
- Vegetable stock
- 300 ml
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- Bay leaves
- 2
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- Sour cream
- 160 ml
Tools
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Skillet pan
-
Slow cooker
-
Slow cooker bowl
-
Large cast iron skillet
Step preview
- Heat sunflower oil to a clean large cast iron skillet
- Add onion to the large cast iron skillet
- Fry until softened
- Add rutabaga, carrot, potato, red bell pepper, celery stalk, button mushroom and salt & pepper to the large cast iron skillet
- Fry - 2 min
- Stir in smoked paprika, red pepper flakes and caraway seeds to the large cast iron skillet
- Cook - 1 min
- Stir in all purpose flour to the large cast iron skillet
- Mix in canned chopped tomatoes and vegetable stock to the large cast iron skillet
- Add bay leaves to the large cast iron skillet
- Season with salt & pepper
- Transfer content of large cast iron skillet to slow cooker bowl and cover
- Cook in slow cooker until tender while stirring occasionally - 4 hr 30 min, low heat
- Remove
- Serve
- Drizzle with sour cream