Mixed Goulash with Mushrooms

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 3 hrs 30 mins
Total Time 4 hrs 5 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 100 g ham or bacon, diced
  • 100 g onion (s), diced
  • 1 kg goulash (half beef, half pork)
  • 800 g mushrooms
  • 1 bay leaf
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 pinch (s) sugar
  • 2 teaspoons vegetable stock, granulated
  • 1 ½ liters warm water
  • 1 cup clarified butter
  • some cornstarch or dark sauce thickener
Mixed Goulash with Mushrooms
Mixed Goulash with Mushrooms

Instructions

  1. First take the meat out of the refrigerator, it should be around room temperature when searing it. Now cut the onion into small cubes (if you like to eat onions, you can also take more and cut them into coarse cubes or into wedges). The advantage of very small cubes is that they boil completely over time and are therefore no longer recognizable as such.
  2. Now cut the ham into cubes, if you haven`t already bought it in cubes. When that`s done, start chopping the mushrooms. Depending on the size, I advise quartering or halving. Rolling the dice is not so good.
  3. Now check whether the meat is reasonably warm. As soon as this is the case, take a large saucepan (pressure cooker if necessary) and place it on the stove on the highest setting. As soon as the pot is warm, add a little clarified butter - generously if you like. Now add the meat in portions and fry it so that all sides get a light to dark brown color. Put the portions in a large mixing bowl.
  4. After the meat has been fried, add a little more lard and then add the onions and ham to the saucepan (they shouldn`t get dark, just slightly translucent, so turn the stove down a little). Now add the mushrooms. As soon as these shrink slightly while stirring, add the meat again, including the meat juice that has leaked out in the meantime. Mix everything well. Now add a bay leaf.
  5. Then take a container with warm water and add the granulated broth so that it dissolves. Now stir everything together again and simmer with the lid closed at a low temperature for about 2 - 3 hours (I prefer 3 hours, because then the meat will slowly start to disintegrate). In the pressure cooker, it takes about 1 hour.
  6. Then season well with salt and pepper and add a small pinch of sugar. Use either a little cornstarch or a sauce thickener for dark sauces to thicken.
  7. I prefer to serve pasta with it. If you still like some vegetables, you can, for example, serve beans or carrots. If you cook the dish a little more liquid, you can also serve it with white bread. Ideal for parties.

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