Minced Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat, mixed
- 1 egg (s)
- 1 bay leaf
- 500 g mushrooms, fresh
- 1 small onion (s)
- a bit salt
- some pepper
- some spice mixture, (minced meat seasoning)
- 750 ml water
- possibly cream
- possibly sauce, (hunter sauce)
- 30 grams flour
- some water
- some clarified butter
Print Recipe
Pin Recipe Instructions
- Knead the mince with salt, pepper, minced meat seasoning and the egg (this creates a nice bond afterwards) in a bowl.
- Cut the mushrooms into slices and fry them in clarified butter until brown, remove.
- Then sauté the onion cubes until translucent. Add the mince to the saucepan and fry until brown (this will give the sauce the color afterwards).
- Pour water, add bay leaf and let simmer for about 20 minutes.
- Then remove the bay leaf, add the mushrooms and thicken with the roux made from 30g flour and water.
- Season to taste with salt, pepper and the minced meat seasoning.
- My grandma was still stirring a pack of hunter`s sauce. Gives an even more intense taste.
- If you like, you can add fried bacon cubes to the recipe. Then the whole thing gets a little spicier.
- I always serve homemade Käsespätzle (homemade spaetzle in a baking dish alternating with cheese) and a simple green salad.
- My grandmother invented the dish because of lack of money (goulash is quite expensive) and now it is an indispensable part of our menu.
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