John Myers
Beef Goulash with Mushrooms
The perfect beef goulash with mushrooms recipe with a picture and simple step-by-step instructions.
- 1100 g Roast beef / piece of tongue 1550 g
- 1100 g Onions
- 2 piece Garlic cloves
- 2 piece Red chili peppers
- 4 tbsp Peanut oil
- 2 tsp Salt
- 2 tsp Sweet paprika
- 2 tsp Mild curry powder
- 2 tsp Barbecue spice *)
- 5 tbsp Tomato paste
- 500 ml Hot water
- 460 g 2 Dosen Champignons mit ganzen Köpfen / Einwaage
- 4 tbsp Cooking cream
- 1 tbsp Creme fraiche Cheese
- Clean the beef roast and cut into pieces. Use the part with the fat rim (450 g) for beef soup. Peel the onions, cut in half and cut into slices. Peel and finely dice the garlic cloves. Clean / core the chilli peppers, wash and finely dice. Heat peanut oil (4 tbsp) in a roasting pan and fry the pieces of meat in it. Add the chopped onions, garlic clove cubes and chilli pepper cubes and sauté them. Season with salt (2 teaspoons), sweet paprika (2 teaspoons), mild curry powder (2 teaspoons) and grill spice *) (2 teaspoons). Stir in the tomato paste (5 tbsp) and pour in the hot water (500 ml). Simmer / fry everything with the lid on at medium temperature for 2 hours. In the last 15 minutes add the mushrooms and refine with the cooking cream (5 tbsp) and crème fraîche (1 tbsp). Side dishes Options for the beef goulash with mushrooms: farmer’s bread, boiled potatoes, jacket potatoes, rice or noodles. Served here with baby jacket potatoes for 2 people and the rest frozen in 2 portions for 2 people each. Served here with baby jacket potatoes.
- *) Composition of grill spices: salt, paprika, onions, garlic, rosemary, curry, caraway seeds and pepper
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