Vegetable Goulash

 
 
 

Ingredients (10 portions)

Amount Measure Name
300 g300gOnions diced
400 g400gButton mushrooms thinly sliced
400 g400gNew potatoes
400 g400gRed peppers diced
400 g400gCourgette 2cm diced
15 g15gPaprika, smoked
100 ml100mlYoghurt, natural
1000 mg1000mgKnorr Gluten Free Demi Glace 12L 
5 g5gParsley

Our products used in this recipe

Preparation

Advanced Preparation.
Warm serving bowls. Ensure steamer is on and ready for use, if using oven pre-heat to 180ºC (350ºF),
Gas Mark 4. Prepare ingredients as directed.

Method - Oven
1. Make up the sauce as per manufacturers instructions.
2. Place onions, mushrooms, potatoes, peppers and courgette into a gastronom insert and bake in oven
for 10 minutes.
3. Decant the sauce into the gastronom and cover with foil or a lid.
4. Place into the oven and cook for 30 minutes or until thoroughly cooked.
5. Finish by stirring through the yoghurt. Serve in a warmed serving dish and garnish with the parsley.

Service Hint
Serve with KNORR Long Grain Rice cooked in KNORR Vegetable Bouillon

Handy hint
Pork or prawns could be used instead of the chicken also the vegetable mix can be changed with
availability.

Nutrition
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
dish.

Reference Intakes for Adults

Each Serving of Vegetable Goulash contains

Reference Intakes for Adults

of an adults guideline daily amount

 
recipe number: 1-EN-138044 recipe code: R0035876
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr
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