INGREDIENTS
2 tbsp butter or vegetable oil
3 onions, diced
2 cloves garlic, finely chopped
600g (1lb 5oz) potatoes such as Estima, Desiree or Maris Peer, peeled and diced
2 carrots, diced
2 tomatoes, cut into eighths
1–2 tsp thyme leaves or dried thyme
2 tbsp sweet paprika
½ tsp caraway seeds
500ml (scant 1pt) vegetable or beef stock leftover roast and gravy (if available) salt and freshly ground black pepper goulash spices (to taste)
Method
- Melt the butter in a pot and sauté the onions, garlic, potatoes, carrots, and tomato eighths, along with the thyme leaves, over a medium heat for 5 minutes.
- Add the paprika and caraway seeds, stir once, and add the stock. Bring to the boil, cover, and cook over medium heat for 10 minutes.
- If available, cut the leftover roast into small pieces and add to the vegetables towards the end of the cooking time, along with the gravy. Season to taste with salt, pepper, and goulash spices, and serve.
TIP
For spiced butter, beat 100g (3½oz) of soft butter with 2 tablespoons of sweet paprika, 1 teaspoon of chilli flakes, 1 peeled and crushed clove garlic, 1 teaspoon of ground caraway seeds, 1 teaspoon of organic lemon zest, chopped marjoram leaves from 5 sprigs, and a handful of chopped parsley. Season with salt and pepper, then chill or freeze. Stir 1–2 tablespoons of the butter into the goulash.