A fantastic mushroom stew, which is easy to make, a light and tasty meal that you will love. It is very easy to prepare and ready quickly, you can combine it with pasta, polenta or boiled potatoes. Follow the recipe.
Ingredients: simple, total time: 60 min, for 4 people
600 g mushrooms / oyster mushrooms, chanterelles, mushrooms, button mushrooms
10 g of dried mushrooms
3 Tablespoons oil
50 g bacon /cut in cubes
1 onion/ finely chopped
2 carrots /cut in rings
1 Tbsp celery leaf /finely chopped
1 Tbsp fresh parsley /finely chopped
dry spice / Vegeta to taste
ground black pepper to taste
salt to taste
1 bay leaf
1/2 tsp marjoram
1 tsp thyme
3 cloves garlic/finely chopped
100 ml of sour cream
1 teaspoon cornstarch
pinch of wine vinegar
200 g of potatoes
Preparation:
Clean the mushrooms and cut them into larger pieces. Cut the bacon into small cubes, the carrot into rings, and chop the onion.
Fry the bacon and onion in the heated oil, followed by the carrots. Then add the prepared, drained and chopped dried mushrooms and mushrooms. Fry them well, sprinkle with Vegeta and simmer, adding hot water as needed.
When the mushrooms are half softened, add the bay leaf, a sprig of celery, marjoram, salt and continue to cook gently. Before the end of cooking, stew the goulash.
Stir in more cornstarch mixed with water, sour cream, chopped garlic and parsley and add a little more wine vinegar. While preparing this stew, cook the sliced potatoes separately, mash it and stir into the stew.
As a side dish, serve specially prepared mashed potatoes. Or, if desired, cook a larger amount of diced potatoes, which you can mix into the stew. If necessary, dilute it with a little water. Buon appetito!
NOTE: You can add a little white wine or lemon instead of vinegar.
The density of goulash is given by a part of mashed boiled potatoes and corn starch.
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