Summary

Ingredients

• 500 g oulash, from pork
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 3 onion (s)
• 5 cloves garlic
• 10 cm tomato paste, from the tube
• 150 ml red wine, possibly up to 200
• 300 ml meat broth
• 1 bay leaf
• 1 tablespoon paprika powder, noble sweet
• 100 g sour cream
• 1 teaspoon oil
• 6 large mushrooms
• butter
• salt and pepper

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Instructions

1. Take the goulash out of the fridge approx. 4 hours before preparation, mix with the cornstarch and soy sauce, let it steep at room temperature. The soy taste disappears.
2. Heat the oil in a large saucepan, add the bay leaf and fry the goulash all around. When it is light brown, add the finely chopped onions and garlic cloves and sauté. Salt, pepper. Deglaze with a sip of red wine and let it boil down. Gradually add the red wine, then the approx. 10 cm tomato paste. Then deglaze with the broth and add the noble sweet paprika. Put the lid on and let it simmer on a low flame for about 60 minutes.
3. Meanwhile, clean the large mushrooms and cut them into slices. Fry separately with a little butter and salt.
4. Season the goulash to taste, add the fried mushrooms and half a cup of sour cream. Stir well, let it steep for approx. 20 minutes and serve with dumplings.