Before this evening, I'd never even seen goulash, let alone eaten it, so I thought I'd better stick to a fairly basic recipe. Ryoma became befuddled and thought we were cooking Stroganov, so his sous cheffing was a little below par. I'm thinking of docking his wages. Anyway, the recipe, which feeds four, is a modified version of one by Rose Elliot, from the very first vegetarian cookery book I ever bought (back in 1995) - the Complete Vegetarian Cookbook. Only minimal photos this time... I took several but they turned out steam-blurred. Ryoma ran out of huff-n-puff so we (and the camera) were engulfed in the stuff.
Ingredients for the Goulash:
2 x 14 oz (400 g) cans of cannellini beans, drained
4 garlic cloves, crushed
1 lb (450 g) onions, peeled and sliced
2 tbsp olive oil
2 large green peppers, deseeded and sliced
4 tbsp tomato purée
1 heaped tbsp smoked paprika
salt and freshly ground black pepper
5 fl oz (150 ml) soured cream
Ingredients for the rice:
10 fl oz (275 ml) basmati rice
1 pt (550 ml) boiling water
pinch of salt, to taste
Begin by popping the rice into a saucepan with the boiling water and a good pinch of salt. Bring to the boil, then simmer for approximately 20 minutes. While the rice is simmering, move on to making the goulash. You can leave the rice to sit for ten minutes once it's ready.
To make the goulash, add the olive oil to a large pan and fry the onion and garlic for about 5 minutes. Add the green pepper and cook for a further 5 minutes. Add the chopped tomatoes, tomato purée, paprika, cannellini beans and a seasoning of salt and pepper, then simmer for fifteen minutes (without a lid). Stir in the soured cream and serve with the rice.
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