Mushroom goulash

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cut the meat cubes smaller if necessary. Heat 3 tablespoons of oil in a casserole dish. Brown the meat thoroughly all around. Peel and chop the onion. Add to the meat and fry. Season well with salt and pepper.

2. 2

   Add tomato paste. Dust the meat with flour and stir briefly. Pour on 1 litre of water, add bay leaf and bring to the boil. Cover and stew for about 1 1/2 hours. Clean, wash and cut the peppers into pieces. Add to the meat 1/2 hour before the end of the cooking time and cook. Clean the mushrooms and cut them into smaller pieces if necessary. Fry in 2 tablespoons of hot oil for about 5 minutes. Shortly before the end of the cooking time, also add to the meat and cook. Season to taste with salt, pepper and paprika. Wash parsley, dab dry and chop.

3. 3

   Add to the meat 1/2 hour before the end of the cooking time and cook. Clean the mushrooms and cut them into smaller pieces if necessary. Fry in 2 tablespoons of hot oil for about 5 minutes. Shortly before the end of the cooking time, also add to the meat and cook. Season to taste with salt, pepper and paprika. Wash parsley, dab dry and chop. Put the goulash on plates and sprinkle with the parsley. Taste for example ribbon noodles

Nutrition Facts

KCAL
510 kcal

CARBS
12 g

FATS
26 g

PROTEINS
56 g