Hungarian Puszta goulash with chanterelles and pointed peppers

Ingredients for 4 servings:

• 400 g beef shoulder
• 400 g onion(s)
• 400 ml sauce (Hungarian Puszta sauce, 800 ml)
• 400 ml red wine, dry
• 4 pointed peppers, red
• 1 tbsp spice mix (Puszta dust for chicken)
• 1 tbsp salt
• 250 g chanterelles
• 1 baguette(s), 250 g, for baking

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours

Cut the beef shoulder meat into cubes approximately 4 x 4 cm in size. Peel and roughly chop the onions. Fry in a large pot over medium heat for approximately 5-10 minutes, until well browned and most of the juices have evaporated. Then add the meat and season everything with approximately 1 tablespoon of salt. Immediately after, add the seasoning mix and stir well. At this point, it should no longer be frying, only braise. Now add the red wine and the sauce. Mix all ingredients together and let the goulash braise over medium heat for about 2 hours. Stir several times and add a little more sauce if necessary. In the meantime, wash the pointed peppers, remove the seeds, and cut into small pieces. Clean the chanterelles and cut into small cubes. After the first 2 hours, add both to the goulash, then simmer everything for about 30 minutes. The goulash is ready when the beef can be mashed or torn apart with a fork without completely falling apart. Bake the baguette according to the package instructions and slice it. Serve the goulash with the baguette slices.