Potato goulash with vegetables - Multicooker

Name: Potato goulash with vegetables - Multicooker - Zaharia M.
Ingredients: 8 potatoes 3 carrots 1 slice of celery zucchini 3 green onions 3 leeks 2 tomatoes green bell pepper red bell pepper 1 teaspoon salt teaspoon pepper 7 table

Salad - Potato goulash with vegetables - Multicooker by Zaharia M. - Recipia

Potato Goulash with Vegetables in a Multicooker When I want a hearty vegetable dish that can serve as a main course, I prepare this potato goulash. It's easy to make in a multicooker, but the steps are the same in a pot or wok on the stovetop. The potatoes, carrots, zucchini, peppers, and tomatoes create a rich stew, while the roasted pepper and tomato paste and goulash seasoning give it its distinct flavor. The recipe is meatless and can be adapted based on the vegetables you have on hand. I recommend adding a parsnip root if you have one. Quick Info Preparation time: approximately 15 minutes Cooking time: approximately 60 minutes on the Stew function Total time: approximately 1 hour and 15 minutes Servings: quantity not specified; sufficient for multiple servings Difficulty: easy Recipe type: vegetable dish, potato goulash, meat-free recipe Ingredients 8 potatoes 3 carrots 1 slice of celery 1 zucchini 3 green onions 3 leeks 2 tomatoes 1 green pepper 1 red pepper 1 teaspoon salt 1 teaspoon pepper 7 tablespoons roasted pepper and tomato paste 1 cup water 1 and a half teaspoons goulash seasoning a little oil for sautéing chopped fresh parsley Optional: 1 parsnip root If you don’t have goulash seasoning, you can substitute it with 1 tablespoon of sweet paprika, a pinch of cumin, and a bit of coriander. The amount of oil is not precisely specified; just enough to sauté the vegetables in the pot. Preparation Method 1. Clean and wash all the vegetables thoroughly. Cut the potatoes and zucchini into cubes, the tomatoes into small pieces, the carrots into rounds, and the celery into cubes. The green onions, leeks, and peppers can be cut into rounds or cubes, depending on your preference. If using parsnip, peel it and cut it into suitable pieces. 2. Pour a little oil into the multicooker pot and turn on the Fry function for 15 minutes. If preparing on the stovetop, use a pot or wok. 3. Add the chopped green onions, leeks, and peppers to the pot. Let them sauté, stirring occasionally. 4. Then add the zucchini and tomatoes. Once they start to soften, add the carrots and celery. If using parsnip, you can add it at this stage. 5. Stir the vegetables and let them cook until the 15 minutes of the Fry program are up. In total, preparing and sautéing the vegetables takes about 15 minutes, including the time spent cutting and adding them in batches. 6. Place the cubed potatoes over the sautéed vegetables. Add the roasted pepper and tomato paste, the cup of water, salt, and pepper. 7. Close the multicooker lid and start the Stew function. The program lasts for one hour. 8. About 15 minutes before the program ends, add the goulash seasoning. If using the mixture of sweet paprika, cumin, and coriander, add it at the same stage. 9. Finally, sprinkle with chopped fresh parsley and serve the dish hot. For the stovetop version, the procedure is almost identical. After adding the potatoes, roasted pepper and tomato paste, water, salt, and pepper, cover the pot and let the dish simmer until the vegetables are nearly cooked. Then add the goulash seasoning and let the stew cook for another 10-15 minutes. Why I Make This Recipe Often It's a practical dish for days when I want something hearty but without meat. It has plenty of vegetables, cooks in one pot, and doesn't require complicated preparation. The multicooker is handy here because the vegetables are sautéed at the beginning, and then the dish simmers without needing constant supervision. The recipe is flexible and allows for the use of vegetables that need to be consumed. Parsnip fits in very well, even though I haven't had it every time I've made it. The goulash is filling thanks to the potatoes and can be served as a main course. Tips Cut the vegetables into similarly sized pieces, especially the potatoes, carrots, and zucchini. This way, they will cook more evenly. The order of adding vegetables during the sautéing stage is not random. Onions, leeks, and peppers need a little time to soften, while zucchini and tomatoes cook faster. Do not add the goulash seasoning at the beginning. In the multicooker version, it is added about 15 minutes before the end, and on the stovetop when the vegetables are nearly cooked. The amount of water is one cup. If using a stovetop pot and you notice that the liquid is reducing too much before the potatoes are done, monitor the dish closely and avoid letting it stick. Substitutions Parsnip can be added in addition to the vegetables in the recipe. It is recommended for flavor but is not mandatory. Goulash seasoning can be replaced with sweet paprika, a little cumin, and coriander, as indicated in the recipe. If you don’t have green onions or leeks, it is not advisable to eliminate both without adjusting the flavor, as both contribute to the vegetable base. Keep at least one of them if making an adaptation. Variations Goulash can be prepared without meat, which is the version presented here. If you have a favorite meat goulash recipe, the vegetable base and preparation steps can be used in the same style, but this recipe does not include meat. You can use either the goulash seasoning or the combination of sweet paprika, cumin, and coriander. The final taste will be similar, but the intensity of the spices depends on the products used. For a version made in an appliance, follow the Fry and Stew programs. For the stovetop, use a pot or wok and check manually when the vegetables are nearly cooked. Serving Ideas Potato goulash is served hot, with chopped fresh parsley sprinkled on top. It is suitable as a main course on a regular day and can be served as soon as cooking is finished. Frequently Asked Questions Can this potato goulash be made only on the stovetop? Yes. Sauté the vegetables in a pot or wok, then add the potatoes, roasted pepper and tomato paste, water, salt, and pepper. Let the dish simmer until the vegetables are nearly done, add the goulash seasoning, and cook for another 10-15 minutes. When is the goulash seasoning added in the multicooker? It is added about 15 minutes before the Stew program ends. On the stovetop, you add it when the vegetables are nearly cooked and let the dish simmer for another 10-15 minutes. Can I skip the parsnip? Yes. Parsnip is mentioned as an optional ingredient. The recipe can be made without it, although adding it is recommended for flavor. What can I substitute for goulash seasoning? You can replace it with a tablespoon of sweet paprika, a pinch of cumin, and a bit of coriander. These should be added at the same stage as the goulash seasoning would have been. Is this a meat recipe? No. It is a vegetable dish, meat-free, based on potatoes, root vegetables, zucchini, peppers, and tomatoes. Nutritional Values Values are estimated as the amount of oil and the exact weight of some vegetables are not specified. The approximate calculation assumes dividing the dish into about 6 servings and does not include additional toppings at serving. Per serving: Calories: approximately 180-230 kcal Protein: approximately 5-6 g Carbohydrates: approximately 35-42 g Fat: approximately 4-7 g Fiber: approximately 7-9 g Most calories come from potatoes and the oil used for sautéing. Values may vary depending on the size of the potatoes, the amount of roasted pepper and tomato paste, and the amount of oil added. Storage and Reheating After cooling, store the goulash in the refrigerator in a sealed container. It is best consumed within a few days. To reheat, place the portion in a pot and warm it over low heat, stirring gently. If the dish has thickened, you can add a little water during reheating. The potatoes may slightly change texture after storage, but the stew remains suitable for a meal prepared in advance. COST: 27.50 lei.

Potato goulash with vegetables - Multicooker

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