Slow Cooker Vegetable Goulash

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    5hrs 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    323

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 Jun 7, 2019

Ingredients

  • Sunflower oil icon
    Sunflower oil
    15ml
  • Onion icon
    Onion
    140g
  • Rutabaga icon
    Rutabaga
    238g
  • Carrot icon
    Carrot
    194g
  • Potato icon
    Potato
    360g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Celery stalk icon
    Celery stalk
    90g
  • Button mushroom icon
    Button mushroom
    432g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Smoked paprika icon
    Smoked paprika
    2g
  • Red pepper flakes icon
    Red pepper flakes
    0g
  • Caraway seeds icon
    Caraway seeds
    2g
  • All purpose flour icon
    All purpose flour
    8g
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    as needed
  • Vegetable stock icon
    Vegetable stock
    300ml
  • Bay leaves icon
    Bay leaves
    2g
  • Sour cream icon
    Sour cream
    161ml

Tools

  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside rutabaga: diced
  3. Prep and set aside carrot: diced
  4. Prep and set aside potato: diced
  5. Prep and set aside red bell pepper: cored, seeded & diced
  6. Prep and set aside celery stalk: sliced
  7. Prep and set aside button mushroom: halved
  8. Prep and set aside red pepper flakes: dried
  9. Get a clean large cast iron skillet
  10. Heat sunflower oil
  11. Add prepared onion
  12. Fry until softened
  13. Add prepared rutabaga
  14. Add prepared carrot
  15. Add prepared potato
  16. Add prepared red bell pepper
  17. Add prepared celery stalk
  18. Add prepared button mushroom
  19. Add salt & pepper
  20. Fry - 2 min
  21. Stir in smoked paprika
  22. Stir in prepared red pepper flakes
  23. Stir in caraway seeds
  24. Cook - 1 min
  25. Stir in all purpose flour
  26. Mix in canned chopped tomatoes
  27. Mix in vegetable stock
  28. Add bay leaves
  29. Season with salt & pepper
  30. Transfer content of large cast iron skillet to slow cooker bowl and cover
  31. Cook in slow cooker until tender while stirring occasionally - 4 hr 30 min, low heat
  32. Remove
  33. Serve
  34. Drizzle with sour cream
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