Potato goulash with fresh mushrooms

Ingredients for 4 servings:

• 800 g potatoes
• 3 m.-sized onion(s)
• 1 stalk(s) leek
• 100 g smoked bacon
• 500 g mushrooms or chanterelles
• 300 ml vegetable stock
• 150 g sour cream or crème fraîche
• 1 bunch of parsley
• ½ lemon(s), organic, grated peel
• 1 tbsp butter, softened
• 3 cloves garlic
• some paprika powder
• salt and pepper
• 1 tsp flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into 3-4 cm cubes. Clean and wash the leeks and slice them. Cut the bacon into small cubes. Brush and clean the mushrooms and slice them. Peel the onion and slice them. Melt a little butter in a pan and fry the bacon, then add the onions and leeks and fry them. Once the onions are golden yellow, add the mushrooms and sauté. Sprinkle with paprika and deglaze with the vegetable stock. Add the potatoes and cook with the lid on for about 15 minutes. Mix the lemon zest, butter and crushed garlic with half a teaspoon of flour and fold in the sour cream or crème fraîche. Season the goulash to taste. Wash and chop the parsley and sprinkle over the goulash. Season with salt and pepper to taste. The lemon zest adds a special touch! If you like, you can also add caraway seeds. Without the bacon, this is a vegetarian dish.