Mushroom & pepper goulash with rice

Name: Mushroom & pepper goulash with rice
Total time: 35 min
Yield: 4 servings
Cuisine: British & European
Ingredients: 600g closed cup mushrooms; 150g brown onions; 2 mixed peppers; 2 cloves garlic; 2 tsp (10g) smoked paprika; 1 × 400g tin chopped tomatoes; 1 tbsp (15g) tomato puree; 1 cube stock cubes; 300g basmati rice

British & European35 mins£1.11 a portionVeganFreezes well

Ingredients

Serves 4

Closed cup mushrooms600g
Brown onions150g
Mixed peppers2
Garlic2 cloves
Smoked paprikastore cupboard2 tsp (10g)
Chopped tomatoes1 × 400g tin
Tomato puree1 tbsp (15g)
Stock cubes1 cube
Basmati rice300g

Plus salt and pepper. About £4.45 for the amounts used.

Method

1
Fry 1 sliced onion and 2 sliced peppers in a little oil for 6 minutes. Add 600g thickly sliced mushrooms and fry for 5 minutes.
2
Add 2 crushed garlic cloves and 2 tsp smoked paprika for 1 minute, then 1 tin chopped tomatoes, 15g tomato puree and 1 vegetable stock cube dissolved in 200ml boiling water.
3
Simmer for 15 minutes until thick. Season.
4
Cook 300g rice following the pack and serve with the goulash.

More like this

Plan a week of dinners like this

SupperSmart picks a week of budget meals for your family from 500+ recipes, and writes the shopping list for you.

Plan my week, free

No card needed. Works on your phone or computer.