Mains
Meat-Free Potato Goulash
A classic homestyle potato goulash full of paprika flavour.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 800 g potatoes and 2 onions. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Peel and cut potatoes into large cubes. Chop onions.
- Cook onions in oil for 10 minutes, add garlic, paprika and tomato purée.
- Stir in potatoes, red pepper and water. Simmer for 25 minutes until tender.
- Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Prepare onions, vegetables and liquid before turning on the heat so nothing burns while you chop.
- Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
- About two-thirds through, test the largest potato piece or several grains. If firm, keep simmering and add a little hot water as needed.