Spicy beef goulash with mushrooms

Ingredients for 4 servings:

• 500 g beef goulash
• 2 carrots
• 3 onions
• 3 garlic cloves
• 200 g chanterelles or mushrooms
• 1 pepper, red, fresh
• 2 tbsp, heaped tomato paste
• 250 ml vegetable stock
• 250 ml beef broth
• 200 ml red wine, strong
• 1 tsp, heaped paprika powder, hot
• 1 pinch(s) mustard seeds
• salt and pepper
• some clarified butter
• some flour
• e.g. butter, cold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Wash the meat, pat dry with kitchen paper, and dust lightly with flour. Finely dice the onions, red chili peppers (use a habanero for more heat), and garlic. Quarter the carrots. Clean the mushrooms and halve any large ones. Heat a little clarified butter in a pan and fry the goulash until golden brown. Fry the onions, garlic, carrots, and chili peppers for about 5 minutes. Add the tomato paste and fry briefly. Deglaze with the red wine, bring to a boil briefly, and then pour in the stock. Season with paprika, mustard seeds, salt, and pepper. Simmer for one hour. Brown the mushrooms in a little butter and then add to the goulash. Simmer for another hour. When the cooking time is over, thicken with cold butter and season with salt and pepper. Serve with pasta, bread dumplings, rice, or spaetzle.