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Smoky beetroot goulash
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2 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1 tsp caraway seeds
2 tsp smoked paprika
¼ tsp cayenne pepper
350g fresh beetroot, peeled and cut into 2cm dice
650g sweet potato, peeled and cut into 2cm dice
1 red pepper, deseeded and diced
1 tbsp tomato purée
400g can chopped tomatoes
700ml Cooks’ Ingredients Vegetable Stock
150g Love Life Quick Cook Italian Spelt
20g pack dill, chopped
4 tsp soured cream, to serve
1. Heat the oil in a heavy-based casserole dish or sauté pan. Add the onion and cook for about 3 minutes, then add the garlic and spices, and toss together for 1 minute.
2. Add the beetroot, sweet potato, pepper and tomato purée, and cook for 1 minute, then add the chopped tomatoes and stock.
3. Bring to a gentle simmer for approximately 20 minutes, then add the spelt and simmer for a further 10 minutes until the vegetables and grains are cooked, and the sauce is reduced and thickened.
4. Before serving, stir two-thirds of the chopped dill into the stew. Then ladle into shallow bowls and top with a little soured cream and an extra sprinkling of dill.
Typical values per serving:
This recipe was first published in January 2020.