Hearty hunter's pot with mushrooms

Name: Hearty hunter's pot with mushrooms
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Onions; 2 red peppers (about 200 g each); 500 g Mushrooms; 600 g waxy potatoes; 1 kg Beef goulash; 3 TABLESPOONS Sunflower oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 Bay leaf; 50 g Whipped cream; 1/4 collar Parsley

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Onions
2 red peppers (about 200 g each)
500 g Mushrooms
600 g waxy potatoes
1 kg Beef goulash
3 TABLESPOONS Sunflower oil
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 Bay leaf
50 g Whipped cream
1/4 collar Parsley

Directions

1
Onions peel and cut into slices. Quarter peppers, clean, wash and cut into pieces. Clean, wash and halve the mushrooms. Peel, wash and dice potatoes. Cut meat smaller if necessary
2
Heat 1 tablespoon of oil in a frying pan. Sauté the mushrooms in it for about 4 minutes, take them out. Heat 2 tablespoons of oil in a frying pan. Sauté meat in portions, turning the meat well. Put everything back into the pot. Add tomato paste and sweat it on
3
Add half of the potatoes and the pepper. Season with salt, pepper and paprika powder. Deglaze with 1 1/2 litres of water, bring to the boil. Add bay leaf. Cover and stew for about 2 hours at medium heat. 20 minutes before the end of the cooking time add the rest of the potatoes, after about 10 minutes add the mushrooms and the remaining paprika. Add cream. Season to taste with salt, pepper and paprika. Wash parsley, shake dry, pluck leaves from the stalks and chop finely, except for a little to garnish. Sprinkle with parsley and garnish