Vegetarian Goulash by Unity
2 tbsp. rosemary infused oil
2 medium onions, sliced
1 tbsp. wholemeal flour
1 tbsp. paprika
275ml hot water mixed with 1 tsp tomato puree
400g tin chopped tomatoes
2 sprigs rosemary, approx. 10 inches long
225g cauliflower sprigs
225g carrots, peeled and chopped into small chunks
250 g new potatoes, washed and halved
1/2 green pepper, de-seeded and chopped
150g soured cream or Greek yogurt
salt and pepper
Heat rosemary oil in flame proof casserole dish, fry onions until soft, then stir in 3/4 of paprika. Cook for 2 minutes.
Stir in water, tomatoes and rosemary.
Bring to boil, stirring.
Add vegetables and seasoning.
Cover and bake in re-heated oven 190C/375F/Gas 5 for 30-40 minutes.
Remove from oven and remove rosemary sprigs.
Stir in soured cream or yogurt and remaining paprika.
Serve with fresh pasta and/or garlic bread.