I made this and it was good, so I looked up to find out more about this cooking style. One-pot cookery is a very simple style of preparing a meal, perfect for unsophisticated cooking facilities. A goulash is just such a dish, and around lake Balaton, the style of goulash includes sour cream and potatoes, caraway and paprika.
This vegetarian version comes from The Quick After Work Cookbook, for which I shall have to provide a review soon.
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 2 tbsp vegetable oil
- 75g long-grain rice
- 1 large potato, around 250g, chopped into 2cm chunks
- 1/4 tsp caraway seed
- 2 tsp Hungarian paprika
- 1 tbsp tomato puree
- 3 tbsp sour cream
- 300ml stock or water
- salt and pepper
- 1 can of red kidney beans, haricot beans, or borlotti beans.
- In a medium pan, gently fry the onions and green pepper until the onions are browning.
- Add the rice and potato, and cook for another minute
- In a measuring jug, mix the stock, sour cream, salt and pepper, paprika, caraway seed and tomato puree, and pour the mixture into the pan and stir.
- Bring to a simmer, cover and reduce the heat and cook for 20 minutes
- Add the beans, any extra water, and cook for another 10 minutes, until the potatoes are cooked.