Viennese mushroom goulash with parsley potatoes

Ingredients for 4 servings:

• 400 g beef goulash, diced
• 5 tbsp palm oil, premium
• 120 g onion(s)
• 3 m.-large tomato(s), fully ripe
• 1 tomato pepper, red
• 2 stalks Celery, thin, fresh or frozen, about 2 tbsp sliced
• 1 small chili pepper(s)
• 2 small bay leaves
• 600 ml water
• 1 pinch(s) black pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp oregano, dried
• 6 g beef broth, instant
• 400 g king oyster mushrooms
• 4 medium-sized garlic cloves
• 50 g sour cream
• 1 tbsp paprika powder, sweet
• 1 tsp cornstarch
• 1 tbsp Madeira
• Beef broth, instant
• 6 m.-sized potatoes
• 20 g butter, unsalted
• 4 tbsp parsley, fresh or frozen
• 2 pinches of salt
• 2 medium-sized tomatoes, sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

You don’t have to wait until autumn or make a pilgrimage to Vienna for this mushroom dish.

Heat a medium-sized pan, add 3 tablespoons of the palm oil, and let it heat through. Sear the meat pieces well on all sides. Remove from the heat and transfer to a 3-liter covered casserole dish. Peel the onions and slice them into thin rings. Lightly brown the rings in the remaining palm oil and add to the meat. Wash the tomatoes, remove the stems, skin, quarter, deseed, halve crosswise, and add to the meat. Wash the red tomato peppers, remove the stems and seeds, cut into small cubes, and add to the meat. Wash the fresh, thin celery stalks, cut crosswise into 3 mm slices, and add to the meat. Wash the chili and add it whole to the meat along with the bay leaves and water. Bring the contents of the casserole dish to a simmer. Add everything from pepper to instant beef broth and simmer for 2 hours. Remove any remaining mycelium and substrate from the oyster mushrooms. Separate the stems from the caps, halve lengthwise, and cut crosswise into approximately 2 cm long pieces. Quarter the caps. After 90 minutes of simmering, add the mushroom pieces to the goulash and let it simmer. Peel the potatoes, chop them up a bit, and boil them in salted water until tender. Drain the water, add the butter, and toss the potato pieces in the melted butter. Add the parsley leaves and 2 pinches of salt. Keep everything warm until ready to serve. Press the garlic cloves into the sour cream. Add the paprika, cornstarch, and Madeira wine and mix well. Stir the mixture into the goulash and simmer for another 5 minutes. Divide among serving plates, garnish, and serve warm.