All Simple Vegetable Recipes

Borlotti Bean Goulash

Borlotti Bean Goulash


Preparation time: 25 minutes
Cooking time: 55-60 minutes

Serves 4

  • 2 tablespoons extra virgin olive oil

  • 1 onion, chopped

  • 2 carrots, sliced

  • 1 teaspoon caraway seeds

  • 2 red peppers, cored, deseeded and diced

  • 250 g (8 oz) sweet potato, diced

  • 2 tablespoons paprika

  • 1 teaspoon cayenne pepper

  • 600 ml (1 pint) Vegetable Stock

  • 2 tablespoons tomato puree

  • 1 x 425 g (14 oz) can borlotti beans, drained


  • 75 g (3 oz) self-raising flour

  • 1 teaspoon salt

  • 50 g (2 oz) vegetarian suet

  • 15 g (1/2 oz) vegetarian Cheddar cheese, grated

  • 1/2 teaspoon celery salt

  • pepper

  1. Heat the oil in a large flameproof casserole and fry the onion, carrots and caraway seeds for 5 minutes. Add the peppers, sweet potato, paprika and cayenne and fry for a further 3 minutes.

  2. Stir in the stock, tomato puree L and borlotti beans. Bring to the boil, cover and cook over a low heat for 30 minutes.

  3. Meanwhile, make the dumplings. Sift the flour and salt into a bowl and stir in the suet, cheese, celery salt and a little pepper. Working quickly and lightly, gradually mix in 4-5 tablespoons of cold water - just enough to form a firm dough. Shape into 12 small balls.

  4. Add the dumplings to the goulash. Cover and cook over a gentle heat for a further 20 minutes until the vegetables are tender and the dumplings are light and fluffy.

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