Pork goulash with brown mushrooms

Ingredients for 4 servings:

• 500 g pork goulash
• 500 g onion(s)
• 400 g mushrooms, brown
• 4 tbsp tomato paste
• 250 ml red wine
• 2 tbsp olive oil
• 250 ml beef broth
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

Peel the onion, halve it, and cut it into strips. Carefully rub the mushrooms with a paper towel and remove the stems. Preheat the oven to 200°C. To save space, I prepare the goulash in a roasting pan that can be placed in the oven later. Brown the goulash in olive oil. Then briefly fry the tomato paste with the meat and the hot fat. Stir in the onion and let it become translucent for about 5 minutes. When you feel it’s cooked to your liking, slowly stir in the red wine until the sauce thickens. Add the beef broth. Bring to a boil briefly and add salt and pepper. Then put the lid on the roasting pan and place it in the oven at 180-200°C for about 60 minutes. After about 45 minutes, I take a non-stick frying pan and heat it to high. The pan needs to be hot so the mushrooms don’t lose any water. I drizzle about 1 tablespoon of olive oil over the mushrooms while stirring to prevent them from burning. Remove the goulash from the oven and season with salt and pepper to taste. I add the mushrooms to the sauce, otherwise my daughter won’t touch them. You can also serve them on top. I serve them with spaetzle or spiral noodles.