Vegetarian Steak Strip Goulash
Our hearty one-pot goulash made with Quorn Vegetarian Steak Strips is the ultimate comfort food and will be loved by the whole family. Serve with rice, potatoes or crusty bread for the perfect healthy weeknight meal.
Vegetarian Steak & Strips Recipes One Pot Recipes Casserole & Stew Vegan and Vegetarian Winter Comfort Foods
Serves 3
45 mins
Easy
244 cals
(Per serving)
11g of fat
(Per serving)
15
g fibre
(Per serving)
11.2
g protein
(Per serving)
Made with Quorn Vegetarian Steak Strips
High in Protein
Gluten Free
Low in Saturated Fat
High in Fibre
Ingredients
- 300g pack Quorn Vegetarian Steak Strips
- 1 medium white onion, finely sliced
- 1 red pepper;
- 1 green pepper;
- 1 yellow pepper, roughly diced into 2x2 cm cubes.
- 1 tbsp tomato puree
- 2 tbsp smoked paprika, plus a little extra for dusting
- 15g (1 handful) parsley, to garnish
- 100 ml vegetable stock
- 1 tin chopped tomatoes
- 100ml sour cream (around 2 heaped spoonfuls)
- 1 tbsp vegetable oil
Method
- In a deep frying pan, heat the oil over a medium high heat. Fry the Quorn Vegetarian Steak Strips for 2-3 minutes, turning to colour all sides, then remove from the pan.
- In the same pan add the onions and peppers, reduce the heat to medium and saute for 5-6 minutes until beginning to soften.
- Add in the smoked paprika and tomato puree, cook out for 1-2 minutes. Then add the chopped tomatoes – use the vegetable stock to rinse out the tin to get any bits left, and then pour into the pan.
- Reduce heat and simmer for 20 minutes before adding the steak strips back into the pan and simmering for a further 10 minutes.
- Remove from the heat, season to taste with salt and pepper.
- Top with a dollop of sour cream and dust with a little smoked paprika.
Recipe Inspiration
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The nation has spoken
(4)
5 out of 5 stars
Samantha
5 out of 5 stars
Absolutely love this recipe! Tried it in November last year and my partner repeatedly asks for it now. Really easy to do either on the job or in the slow cooker!
Jeanette
5 out of 5 stars
This tasted soooooo nice that I couldn’t stop eating it. I’ve had it for lunch the day after and I ravaged it so quick I’ve realised I’m sat at work with goulash down my shirt.
Elin
5 out of 5 stars
Made this yesterday evening for tea. It was absolutely gorgeous!!
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