Minced meat goulash

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 1 egg(s)
• 1 bay leaf
• 500 g mushrooms, fresh
• 1 small onion(s)
• some salt
• some pepper
• some spice mix (minced meat seasoning)
• 750 ml water
• possibly cream
• possibly sauce (hunter’s sauce)
• 30 g flour
• some water
• some clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a la grandma

In a bowl, knead the minced meat with salt, pepper, meat seasoning, and the egg (this will give it a nice binding later). Slice the mushrooms and fry them in clarified butter until browned, then remove from the pan. Then sauté the diced onions until translucent. Add the minced meat to the pot and fry until well browned (this will give the sauce its color later). Pour in the water, add the bay leaf, and let the whole thing simmer for about 20 minutes. Then remove the bay leaf, add the mushrooms, and thicken with the roux made from 30g of flour and water. Season to taste with salt, pepper, and the meat seasoning. My grandma always stirred in a packet of hunter’s sauce. This gives it an even more intense flavor. If you like, you can also add fried bacon cubes to the recipe. This will make the whole thing a little spicier. I always serve it with homemade cheese spaetzle (layer homemade spaetzle in a casserole dish, alternating with cheese) and a simple green salad. My grandmother invented this dish when she was short on money (goulash is quite expensive), and now it’s a staple in our diet.