Hunter's pot with mushrooms

Name: Hunter's pot with mushrooms
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 medium-sized onions; 2 red peppers (about 200 g each); 400 g Mushrooms; 600 g waxy potatoes; 1 kg Beef goulash; 3 TABLESPOONS Oil; 30 g Flour; 2-3 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 Bay leaf; 100 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 medium-sized onions
2 red peppers (about 200 g each)
400 g Mushrooms
600 g waxy potatoes
1 kg Beef goulash
3 TABLESPOONS Oil
30 g Flour
2-3 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 Bay leaf
100 g Whipped cream
7-10 Tbsp 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.
2
Cut the meat smaller if necessary. Heat 2 tablespoons of oil in a frying pan. Brown the meat in portions. Put everything back into the pot and dust with flour. Add tomato paste and sweat it.
3
Take out the meat. Add 1 tablespoon of oil to the pot. Sauté the mushrooms and peppers in the frying fat, remove. Add onions and fry until transparent. Add meat, half of the potatoes and the paprika.
4
Season with salt, pepper and paprika powder. Deglaze with 3/4-1 litre water, bring to the boil. Add bay leaf. Cover and braise for about 1 1/2 hours at medium heat. 20 minutes before end of cooking time add rest of potatoes, after 10 minutes add mushrooms and remaining paprika.
5
Add cream. Season to taste with salt, pepper and paprika. Serve garnished with parsley.