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    Mixed bean goulash with soured cream

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    Mixed bean goulash with soured cream

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    1 tbsp olive oil
    1½ tsp caraway seeds, crushed
    1 onion, finely sliced
    2 tsp hot smoked paprika
    2 cloves garlic, crushed
    2 carrots, sliced into 0.5cm rounds
    2 peppers (yellow, orange or red), finely sliced
    1 Kallo Very Low Salt Stock Cube
    2 x 395g cans Essential Mixed Beans In Tomato Sauce
    4 cornichons, sliced, plus 1 tbsp pickling liquid
    ½ x 25g pack dill, roughly chopped
    2 tbsp soured cream
    4 slices crusty bread, to serve


    1. Heat the oil in a large saucepan over a medium heat and toast the caraway seeds for 1-2 minutes, until fragrant. Tip in the onion with a pinch of salt and fry for 5 minutes, or until softened and translucent. Add the paprika and garlic and fry for 1 minute. Tip in the carrots and peppers and fry for 5 minutes, or until starting to colour.

    2. Meanwhile, dissolve the stock cube in 750ml just-boiled water. Pour into the pan, add the beans and stir to combine. Bring to the boil, then reduce the heat and simmer for 10-12 minutes, or until the carrots are tender. Season and add the pickling liquid. Divide between 4 bowls, top with the dill, cornichons and soured cream, then serve with crusty bread.  

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