Goulash with mushrooms and bell peppers
4 servings
30 minutes
Goulash with mushrooms and bell peppers is a fragrant and rich dish of Bulgarian cuisine, combining tender beef, fresh mushrooms, and sweet peppers. Its roots trace back to traditional meat stews of Central Europe, where the combination of slowly braised meat with vegetables became a true gastronomic classic. The taste of goulash is rich with a slight creamy note from sour cream and butter, while parsley adds freshness. It is perfect for a cozy family dinner or festive table. The thick gravy makes it an excellent complement to sides like mashed potatoes or homemade bread. This dish warms and fills with comfort, revealing the simplicity and richness of Bulgarian flavors.
1
Cut beef or veal into cubes and fry with onions in a pot with fat. Then pour water over the meat, cover with a lid, and simmer for about 30 minutes.
- Beef: 800 g
- Onion: 150 g
- Fat: 60 g
2
Add mushrooms and bell pepper, and simmer until cooked.
- Fresh mushrooms: 1 kg
- Bell pepper: 300 g
3
Mix the ready goulash with flour fried in oil and bring to a boil. Remove from heat, stir in sour cream, and sprinkle with chopped parsley or dill.
- Wheat flour: 25 g
- Butter: 40 g
- Sour cream: 125 g
- Parsley: 20 g
- Salt: to taste
