Summary

Ingredients

• 500 g porcini mushrooms
• 200 g onion (s)
• 2 bell peppers, red and green
• 100 g bacon
• 2 cloves garlic, crushed
• 2 tablespoon paprika powder, red
• 1 tablespoon tomato paste
• 0.25 liter ¼ soup, clear
• 0.5 ½ cup sour cream
• 1 tablespoon flour, smooth
• 1 tablespoon parsley, cut
• some caraway, ground

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Instructions

1. Clean the mushrooms and cut into 1/2 cm thick slices. Finely dice the onions, peppers and bacon.
2. Heat 1 tablespoon each of oil and butter, sweat the mushrooms in them and season with salt, pepper and crushed garlic.
3. Drain the mushrooms in a colander, collect the juice!
4. Heat 2 tablespoons of oil in the frying residue, sauté the onion, bacon and paprika in it, briefly toast the paprika powder, stir in the tomato paste, add the soup and bring to the boil.
5. Mix the cream with the flour until smooth, add to the sauce and simmer briefly.
6. Mix in the mushrooms and their juice. Season the goulash with salt, pepper and ground caraway seeds.
7. Serve sprinkled with parsley.
8. Side dish: bread dumplings