- 3 tbsp olive oil
- 1 red onion, chopped
- 500g bag Waitrose Frozen Grilled Mixed Vegetables
- 3 cloves garlic, thinly sliced
- 1 tsp Bart Picante Pimentón
- 1½ tsp caraway seeds
- 400g can chopped tomatoes
- 200ml hot vegetable stock
- ½ 250g pack Organic Portabellini mushrooms, cut into chunks
- 100ml soured cream
Method
- Heat 1 tablespoon of the oil in a large saucepan and gently fry the onion for 3 minutes. Add the grilled vegetables, garlic, pimentón and caraway seeds, and fry for a further 2-3 minutes, stirring frequently until the vegetables have softened.
- Stir in the tomatoes and vegetable stock, and bring to the boil. Reduce the heat, cover and simmer very gently for 15 minutes.
- Meanwhile, heat the remaining oil and gently fry the mushrooms in a frying pan for 5 minutes, turning once until softened.
- Add the mushrooms to the goulash, season to taste, and spoon into warmed serving bowls. Serve topped with spoonfuls of soured cream and a sprinkling of the pimentón.
Serves 2 – taken from www.waitrose.com
Crafts and Life 
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