Kettle Goulash with Mushrooms
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 450 g peas, frozen
- 500 g onion (s)
- 500 g mushrooms
- 4 tablespoon oil
- 2 kg goulash, mixed
- salt
- Cayenne pepper
- 1 tablespoon flour
- 2 tablespoon stock, grained
- 250 g sour cream, or firm sour cream
- 1 bottle chili sauce, 250 ml
- Parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Thaw the peas. Peel the onions and cut into thin rings. Mushrooms, clean, wash and halve if necessary. Pat the goulash dry.
- Heat the oil in a roasting pan. Fry the goulash vigorously in portions. Season with salt and cayenne pepper. Remove.
- Briefly fry the onions and mushrooms in the frying fat. Season with salt and pepper. Dust the flour over it and sweat it. Stir in approx. 2 liters of water, stock, sour cream and chili sauce and bring everything to the boil. Stir in the meat and peas.
- Cover and simmer in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 2 hours. Garnish with parsley.
- Fresh bread goes well with it.
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