John Myers
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Beef Goulash with Forest Mushrooms
The perfect beef goulash with forest mushrooms recipe with a picture and simple step-by-step instructions.
- 500 g Fresh beef goulash
- 3 tbsp Clarified butter
- 4 piece Big, red onion
- 2 piece Garlic cloves fresh – if you like
- 1 tbsp Tomato paste with seasoned vegetables
- 1 tbsp Sugar
- 1 tsp Sweet paprika
- 1 tsp Sea salt from the mill
- 1 tsp Black pepper from the mill
- 1 tsp Chilli from the mill
- 3 piece Very fresh young lovage branches from the herb bed
- 500 ml Organic vegetable stock hot
- 125 ml Soaking water of the dried mushrooms without sediment
- 10 g Porcini mushrooms self-dried
- 10 g Self-Dried chestnuts
- 10 g Dried butter mushrooms
- Any cornstarch
- 250 g Italian pasta “Gabelletti”
preparation
- Rinse dry mushrooms 2 hours beforehand and soak in a little lukewarm water. Bring the meat to room temperature, rinse, pat dry and cut into any pieces. Peel the onions and garlic. Halve the onions and cut into slices, cut the garlic into thin slices. Rinse the lovage branches and spin dry. Prepare the remaining ingredients.
preparation
- Heat the clarified butter moderately (6/9) in a saucepan and fry the meat vigorously in portions. Add onion and gari slices and sauté while stirring. Add tomato paste and sauté (stir). Then add paprika, sugar, salt, pepper, chilli and lovage sprigs and stir. Top up with the hot vegetable stock covered, bring to the boil, minimize the heat and let simmer with the lid on for approx. 90 minutes. Pour the soaked mushrooms into a sieve, catch the soaking water and squeeze the mushrooms vigorously. Now and then fill up the goulash with the mushroom soaking water and stir. Remove the sprigs of herbs 15 minutes before the end of the boil, add the mushrooms to the goulash and cook. Season again to taste and seed as desired. In the meantime, cook the pasta firm to the bite according to the cooking instructions and allow to drain in a colander.
Serving
- Arrange the pasta in a nest on the preheated dinner plates, decorate the goulash in the nest and enjoy.
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