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Pork goulash with mushrooms

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Ingredients for 3 servings:

  • 700 g goulash (ham goulash)
  • 1 large onion(s)
  • 500 g mushrooms
  • some salt and pepper
  • n. B. garlic
  • e.g. parsley
  • some oil for frying
  • 500 ml beef bouillon
  • some flour or sauce thickener
  • e.g. milk or cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

First, finely chop the onion and mushrooms. Then, fry the goulash, onions, and mushrooms in the oil. Once the liquid has evaporated, deglaze with 500 ml of beef stock (it’s very flavorful), reduce the heat to low, and simmer for about 45 minutes. Season with salt, pepper, garlic, and parsley to taste. Then, thicken with a sauce thickener or flour. Season to taste. I always add milk or cream for the sauce, before thickening, of course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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