Goulash with mushrooms
4 servings
30 minutes
Goulash with mushrooms is a true Hungarian culinary masterpiece infused with the aromas of paprika and the tenderness of sour cream. Traditionally considered food for shepherds, goulash has become popular among gourmets worldwide over time. In this version of the classic dish, juicy meat combines with mushrooms, adding an earthy and rich flavor. Potatoes, tomato paste, and fragrant broth create a thick and aromatic base, while a generous spoonful of sour cream gives the dish a velvety softness. Goulash is served hot and garnished with fresh parsley, making it not only incredibly tasty but also aesthetically pleasing. This hearty and warming dish is perfect for cozy family lunches or friendly gatherings, offering an indescribable pleasure from its rich and spicy taste and dense texture.
1
In a large skillet, sauté the beef cut into thin strips for 2 minutes, then place the meat on a plate.
- Vegetable oil: 1 tablespoon
2
In the same oil, fry the quartered mushrooms for 2-3 minutes until golden, sprinkle with paprika, fry a bit more, add peeled and chopped potatoes, broth, tomato sauce, mix, cover, and simmer for 20 minutes.
- Fresh mushrooms: 100 g
- Paprika: 2 teaspoons
- Potato: 500 g
- Meat broth: 600 ml
- Tomato paste: 100 g
3
Mix with meat, serve by adding 1 tablespoon of sour cream and finely chopped parsley to each plate.
- Sour cream: 100 g
- Parsley: 50 g
