Mushroom and bean goulash

250g mushrooms, sliced

2 tins white beans, drained

1 onion, finely chopped

1 carrot, coarsely grated

1 Tbsp paprika

1 tsp sugar

chili flakes to taste

1 Tbsp Worcester sauce

1 tin chopped tomatoes

Heat the oil in a large skillet over medium-high heat. Saute the onions and grated carrots until softened and lightly browned, about 5 minutes.

 Add the mushrooms and stir to evenly distribute. Cook until softened, about 4-5 more minutes.

 Add the tomatoes, chili flakes, Worcester sauce and paprika and simmer until about 10 minutes. 

 Add beans and mix to combine. Heat for another minute. Taste for seasoning.