John Myers
Cream Mushroom Goulash
The perfect cream mushroom goulash recipe with a picture and simple step-by-step instructions.
- 1 kg Beef goulash
- 1 kg Brown champions
- 2 piece Onion
- 2 cups Cream
- 2 tbsp Rapeseed oil
- 2 tbsp Rambraten spice without flavor enhancers
- 0,5 tube Tomato paste concentrated three times
- 2 tbsp Spelled flour type 630
- 1 teaspoon Powdered sugar
- 0,25 liter Vegetable broth
- 1 tbsp Salt
- Put the beef goulash in a bag (freezer bag) with a little flour, shake, peel and dice the onions.
- Heat a large saucepan with a little rapeseed oil, fry the meat and add the onions.
- In the meantime, clean and slice the mushrooms. Fry well in a pan.
- When the meat is well seared, mix the tomato paste and powdered sugar, deglaze with the vegetable stock and simmer until the meat is tender.
- Then refine with cream almost at the end, add the fried champions and season with the cream roast powder. I always order this on the Internet, they put it together from several spices, but without any flavor enhancement.
- Served me pasta as always for my husband.
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