Mushroom cream goulash

Ingredients for 4 servings:

• 800 g pork goulash
• 500 g mushrooms
• 250 g bacon, diced
• 50 g dried porcini mushrooms
• 1 onion(s)
• 1 large piece(s) of carrot(s)
• 1 garlic clove(s)
• 1 cup of cream, approx. 200 g
• salt and pepper
• Paprika powder
• chili powder
• rosemary
• Thyme
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Cut the mushrooms into thick slices or eighths, roughly dice the onion, peel and coarsely grate the carrot, and peel and finely slice the garlic. Soak the porcini mushrooms in lukewarm water. Heat a little oil in a pan, add the mushrooms, and fry over high heat. When the volume has reduced significantly, add the bacon. Once everything is nicely browned, add the onions, garlic, meat, and carrots and fry for another 5 minutes, stirring occasionally. Add the spices and the porcini mushrooms. Then add water until everything is covered, bring to a boil, and simmer with the lid on over medium heat until the meat is nice and tender. Taste and adjust seasoning occasionally. When the meat is cooked to your desired degree, add a cup of cream (you can also omit this). This goes well with potato dumplings, noodles, and rice.