Slow Cooker Vegetable Goulash

by

Octopus Publishing

POSTED Fri, May 8, 2020

Serves

4

Total Time

305 MINS

Calories

315

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 flav...

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Rutabaga icon
    Rutabaga

    1 ½ cups (about 237.6 g)diced

  • Carrot icon
    Carrot

    1 ½ cups (about 194.4 g)diced

  • Potato icon
    Potato

    1 ½ cups (about 360 g)diced

  • Red bell pepper icon
    Red bell pepper

    1 (about 150 g)cored, seeded, diced

  • Celery stalk icon
    Celery stalk

    2 (about 90 g)sliced

  • Button mushroom icon
    Button mushroom

    5 cups (about 432 g)halved

  • Red pepper flakes icon
    Red pepper flakes

    ¼ teaspoon (about 0.2 g)dried

  • Sunflower oil icon
    Sunflower oil

    1 tablespoon (about 14.25 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Smoked paprika icon
    Smoked paprika

    1 teaspoon (about 2.15 g)

  • Caraway seeds icon
    Caraway seeds

    1 teaspoon (about 2.25 g)

  • All purpose flour icon
    All purpose flour

    1 tablespoon (about 8.1 g)

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    368.88 g (about 1 ½ cups)

  • Vegetable stock icon
    Vegetable stock

    1 ¼ cups (about 300 g)

  • Bay leaves icon
    Bay leaves

    2 (about 0.4 g)

  • Sour cream icon
    Sour cream

    ¾ cup (about 160.8 g)

    METHOD


  • 1. Heat sunflower oil to a clean large cast iron skillet
  • 2. Add onion to the large cast iron skillet
  • 3. Fry until softened
  • 4. Add rutabaga, carrot, potato, red bell pepper, celery stalk, button mushroom and salt & pepper to the large cast iron skillet
  • 5. Fry - 2 min
  • 6. Stir in smoked paprika, red pepper flakes and caraway seeds to the large cast iron skillet
  • 7. Cook - 1 min
  • 8. Stir in all purpose flour to the large cast iron skillet
  • 9. Mix in canned chopped tomatoes and vegetable stock to the large cast iron skillet
  • 10. Add bay leaves to the large cast iron skillet
  • 11. Season with salt & pepper
  • 12. Transfer content of large cast iron skillet to slow cooker bowl and cover
  • 13. Cook in slow cooker until tender while stirring occasionally - 4 hr 30 min, low heat
  • 14. Remove
  • 15. Serve
  • 16. Drizzle with sour cream

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