Fry the goulash in a large saucepan for at least 10-15 minutes until you can see a nice dark roasting liquid. Then the onions cut into cubes are added and the tablespoon of vegetable stock. Fry briefly and then deglaze with half a liter of water. Now put the lid on the pot and let the meat stew at a low temperature for at least 1 1/2 hours.
After an hour and a half, the porcini mushrooms, previously soaked in cold water, are added and heated for another half an hour.
At the end you season with a teaspoon of salt and pepper as you like and bind the sauce with flour and add half a cup of cream.
This goes well with wide ribbon noodles and a nice salad.
The recipe is from my husband`s grandmother and I`m glad I got it almost as good as she 😉
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