Bean Goulash
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 500 | g | Beans, Kidney , Tinned |
| 1 | pc | Onion, Medium, Finely Diced |
| 50 | g | Pepper, Paprika |
| 25 | g | KNORR Garlic |
| KNORR Vegetable Bouillon , 1 Lt | ||
| 3 | pc | Pepper(s) , Diced (1 Green, 1 Red, 1 Yellow) |
| 250 | g | Mushrooms, Button (Champignons de Paris) , Sliced |
| 200 | ml | Knorr Cuisine Cooking Cream |
| KNORR Roux Brown | ||
| 2 | tbsp | Vinegar , White, Malt |
Preparation
1. Sweat off the peppers, onions and mushrooms with the garlic paste.
2. Add in the paprika pepper and vinegar and form a paste.
3. Pour in the vegetable bouillon and bring to the boil.
4. Simmer for 20 mins.
5. Bring to the required consistency with roux.
6. Finish the sauce with cream.
7. Drain off the kidney beans and wash very well.
8. Add the beans to the sauce and simmer for 3 mins.
9. Serve with boiled rice or boiled potatoes.
