Cream Goulash with Mushrooms

1. Finely dice the onion, quarter or sixth of the mushrooms depending on size. 2. Heat the oil in a medium-sized saucepan and sear the meat. Then add the onion cubes and the champis and fry, the heat can now be reduced a little. 3. As soon as the champis are done, deglaze with the vermouth and reduce again. 4. Season to taste with salt, pepper and paprika and mix well. 5. When the brew is reduced, add water until the meat is covered. Now simmer on medium heat for at least one and a half to two hours with the saucepan closed. 6. When the meat is soft enough, the cream can be added. The whole thing should be boiled again without a lid. If the sauce does not reach the desired thickness, you can help with a roux. At the end I myself add freshly chopped various herbs, depending on my mood. Bread dumplings go wonderfully with it. (Recipe to follow ☺️) Enjoy your meal and enjoy cooking.