500gsmall waxy potatoes, I used Charlotte salad potatoesskin on, scrubbed then cut in half
2large carrots (200g)peeled, cut in half lengthways then sliced
1400gcan of chopped tomatoes+ a little water in the can to get any leftover tomatoes out
1heaped tbsptomato puree
3 or 4sprigs of fresh thyme
1dried bay leaf
2redbell pepperspith and seeds removed and cut into chunks
1green bell pepperpith and seeds removed and cut into chunks
1400gcan of butter beansdrained and rinsed
¼tspcracked black pepper+ more for serving
Asmall handful offlatleaf parsley + more for servingfinely chopped
Heat the oil and butter in a large sauté pan over medium heat. Add the onion and cook for about 10 minutes, until the onion is soft.Then add the celery and garlic and cook for another 5 minutes.
Turn the heat to low, then add the paprika and stir well. Then add the potatoes to the pan and stir again so the potatoes are covered in paprika. Add the carrots now.Pour in the chopped tomatoes and a little water from the can. Add the tomato puree and the vegetable stock. Drop in the thyme and bay leaf and the salt and pepper then cover with the lid and leave to simmer on low heat for about 30 minutes. Or until the sauce is reduced and the potatoes are cooked.
Add the peppers and butter beans, check the seasoning, then leave to simmer for another 10 minutes with the lid off.The sauce should now be nice and thick and the potatoes should be cooked.
Finally, stir in the parsley. Remove the bay leaf and any stalks from the thyme and serve immediately with some good crusty bread.
Calories are approximate and are based on 4 servings.
You will need a large sauté pan with a lid to make this goulash.
This vegetarian goulash is freezable, you can make it ahead and you can easily make it vegan. See post for details.
You can swap the butter beans for cannelloni beans or chickpeas if you prefer.
I recommend using small waxy potatoes, such as Charlotte potatoes. Floury potatoes will not work for this goulash as they will fall apart and blend into the sauce.