Fennel, flageolet and mushroom goulash

    30 min

    This spicy stew is simple to make with canned tomatoes and flageolet beans. Try serving with thick plain yoghurt and crusty bread or boiled rice for a complete meal.

    2 people made this

    Serves: 4 

    • 2 tbsp olive oil
    • 1 sliced onion
    • 3 fennel bulbs
    • 2 1/2 tbsp paprika
    • 300g closed-cup mushrooms
    • 400g can chopped tomatoes with herbs
    • 2 tbsp sun-dried tomato paste
    • 300ml vegetable stock
    • 400g can flageolet beans

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 2 tbsp olive oil in a large nonstick pan and gently cook 1 sliced onion over a medium heat for 5 minutes or until softened. Meanwhile, cut 3 fennel bulbs, about 700g total weight, into very thin slices. Add to the onions with 2 1/2 tbsp paprika. Stir for a few seconds, then add 300g closed-cup mushrooms, halved, a 400g can chopped tomatoes with herbs, 2 tbsp sun-dried tomato paste and 300ml vegetable stock, made with a stock cube. Stir in a 400g can flageolet beans, drained and rinsed. Season well, bring to the boil and stir. Cover the pan and simmer for 20 minutes or until the vegetables are tender.

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    Reviews in English (1)


    Nice combination. Used garbanzo beans because that's all I had--I would use something softer when I make this again.  -  06 May 2017