Hunter's stew with mushrooms

Ingredients for 4 servings:

• 2 onions
• 2 red bell peppers
• 400 g mushrooms
• 600 g potato(s), waxy
• 1 kg beef goulash
• 3 tbsp oil
• 30 g flour
• 3 tbsp tomato paste
• salt and pepper
• Paprika powder
• 1 bay leaf
• 100 g cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with beef goulash

Peel the onions and cut into wedges. Trim, wash, and slice the bell peppers. Clean and halve the mushrooms. Peel, wash, and dice the potatoes. Brown the meat in batches in 2 tablespoons of oil. Return all of the browned meat to the pot, dust with flour, add the tomato paste, and sauté. Remove the meat. Add 1 tablespoon of oil to the pot. Brown the mushrooms, bell peppers, and onions separately in the cooking oil, then remove. Fry the onions in the oil until translucent. Add the meat and half each of the potatoes and bell peppers. Season with salt, pepper, and paprika. Pour in 3/4 – 1 liter of water and bring to a boil. Add the bay leaf, cover, and simmer for 1 – 1 1/2 hours. 20 minutes before the end of cooking, add the remaining potatoes, and after another 10 minutes, add the mushrooms and the remaining bell pepper pieces. When the meat is tender and the potatoes are cooked, add the cream, bring to a boil again and season with salt, pepper and paprika.