Beef goulash in the style of Beef Stroganoff

Ingredients for 2 servings:

• 350 g beef goulash
• 2 medium-sized onions, diced
• 1 tbsp rapeseed oil
• e.g. water, boiling
• n. B. Vegetable stock powder
• 1 bay leaf
• 6 allspice berries
• 300 g fresh mushrooms, sliced
• 10 gherkins, sliced
• 1 tbsp, heaped sour cream
• 1 dash of sweet cream
• 1 tsp mustard, more to taste
• salt and pepper
• 1 tsp cornstarch
• some water
• 2 tbsp dill, frozen or fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Take the meat out of the fridge in time to allow it to come to room temperature. Brown the diced onions in hot oil, add the goulash in batches, and fry. Pour in boiling water, season with vegetable stock, add the bay leaf and allspice, and simmer gently over low heat until soft. You can also prepare this the day before; then the meat will be well-marinated the next day and can be finished quickly. Heat the goulash, add the mushrooms and gherkins, and cook for a few minutes. Refine the sauce with sour cream and a little cream, and season with mustard, salt, and pepper. If necessary, thicken with cornstarch if the sauce isn’t thick enough. At the very end, add the dill and enjoy the goulash with pasta or dumplings. I serve it with caserecce.