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Mushroom, courgette and bean goulash

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    Step 1

    Heat the oil in a deep non-stick pan, add the onion and gently fry for about 5mins until it starts to soften. Turn the heat up, add the mushrooms and courgettes and stir-fry for another 5 mins until the vegetables start turning golden. Take off the heat and stir in the flour.

    Step 2

    Dissolve the stock cube in the boiling water and slowly pour into the pan, while stirring. Bring back to boil, add beans and all the seasoning and stir well. Cover with lid and gently cook for 20-30mins, stirring occasionally to prevent sticking to the bottom of the pan. Serve with roast potatoes.

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