Beef goulash with wild mushrooms

Ingredients for 4 servings:

• 800 g beef goulash
• 500 g wild mushrooms, fresh
• 3 pointed peppers, red
• 1 large onion(s)
• 2 bay leaves
• 50 g butter
• 25 ml oil of your choice
• 1 pinch(s) sweet paprika powder
• 100 ml red wine
• 1 pinch(s) of coffee powder
• some water
• 1 tbsp, heaped tomato paste
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

yummy

Clean the wild mushrooms and cut into appetizing pieces. Clean and dice the pointed peppers. Peel and dice the onion. Heat butter in a pan. Add the diced onion to the hot butter and let it become translucent. Add the wild mushrooms to the onions in the hot butter and sauté for about 10 minutes, stirring frequently. Add the diced pointed peppers. Add a little tomato paste, about a heaped tablespoon. Add a little tap water so the mushrooms can continue to simmer over medium heat. Meanwhile, heat your preferred oil in a large casserole dish until very hot. Add the beef goulash in batches and sear on all sides. Deglaze with red wine (add more or less later, if desired). Add the entire mushroom pan. Fill with tap water until the solids are just covered, leaving only a few tips of meat sticking out. The liquid will evaporate a little more. Add the bay leaves, a pinch of coffee grounds, and salt and pepper. Now let everything simmer over medium to low heat with the lid slightly ajar. The dish will be cooked through after about 25 minutes, but the meat will need about 1 to 3 hours to become truly tender, depending on the quality. Season to taste at the end and, if desired, add a little more tomato paste or, if desired, a dash of cream. If you want it to be more runny, add water or wine. Serve the goulash on its own or with potatoes, rice, pasta, bulgur, or other side dishes, as desired. Preparation is relatively simple, even if it does take a little time. This is mainly due to the waiting time. The result is wonderfully delicious.