Goulash with meat and mushrooms
8 servings
140 minutes
Goulash with meat and mushrooms is a delightful dish of Hungarian cuisine, known for its rich flavor and aromatic spices. This goulash originated in medieval Hungary as a shepherd's meal cooked over an open fire in a cauldron. Over time, it became popular throughout Europe, and the addition of mushrooms gave it a special tenderness and depth of flavor. Braised beef soaked in meat broth, juicy mushrooms, and sweet shallots create a thick, aromatic sauce. Dijon and grainy mustard add spicy notes while thyme fills the dish with herbal freshness. The goulash is served with crispy triangles of puff pastry that perfectly complement its rich texture. This dish warms you up and provides comfort, making any lunch truly homely.
1
In heated oil, sauté the onion for 4-5 minutes. Transfer to a plate. Melt sugar in a pot. Add meat and cook, stirring, for 3-4 minutes.
- Butter: 3 tablespoons
- Shallot: 20 pieces
- Sugar: 2 tablespoons
- Beef: 1400 g
2
Add broth, bring to a boil, reduce heat. Add mushrooms and onion. Simmer for 1.5 - 2 hours until the meat is cooked.
- Meat broth: 700 ml
- Fresh mushrooms: 250 g
- Shallot: 20 pieces
3
Cut the dough into 8 triangles, place them on two greased baking sheets. Brush with beaten egg, sprinkle with mustard seeds and salt. Bake in a preheated oven at 200 degrees for 10-15 minutes until the dough rises.
- Puff pastry: 400 g
- Chicken egg: 1 piece
- Mustard seeds: 2 tablespoons
4
Add both mustards and thyme to the goulash, along with starch mixed with 3 tablespoons of water. Cook while stirring for 4-5 minutes until it thickens. Serve with triangle-shaped dough.
- Dijon mustard: 2 tablespoons
- Wholegrain mustard: 2 tablespoons
- Thyme: 2 tablespoons
- Potato starch: 40 g
