Potato Goulash with Fresh Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 3 medium onion (s)
- 1 leek
- 100 g bacon, smoked
- 500 g mushrooms or chanterelles
- 300 ml vegetable stock
- 150 g sour cream or crème fraîche
- 1 bunch parsley
- 0.5 ½ lemon (s), organic, grated zest it
- 1 tablespoon butter, soft
- 3 cloves garlic
- some paprika powder
- salt and pepper
- 1 teaspoon flour
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into 3-4 cm cubes. Clean and wash the leek and cut into slices. Cut the bacon into small cubes. Brush and clean the mushrooms, cut into slices. Peel the onion and cut into strips.
- Drain a little butter in a pan and fry the bacon in it, add onions and leek and fry with As soon as the onions are golden yellow, add the mushrooms and cook with them. Sprinkle with paprika powder and deglaze with vegetable stock. Now add the potatoes and cook with the lid on for about 15 minutes. Mix the lemon zest, butter and pressed garlic with half a teaspoon flour and fold in the sour cream or crème fraîche. Season the goulash with it. Wash and chop the parsley and spread over the goulash. Salt and pepper to taste.
- The lemon zest gives that certain something! If you want, you can also add caraway seeds.
- A vegetarian dish without bacon.
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