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Instead of vinegar, white wine can also be used.

Ingredients

600 g mushrooms (button mushrooms, oyster mushrooms, edible bolete)
10 g dried edible bolete (or other dried mushrooms), chopped
3 tablespoons vegetable oil
40 g bacon, chopped finely
1 onion, chopped
2 carrots, sliced
celery leaf
parsley
pepper
salt
bay leaf
marjoram
thyme
3 garlic cloves
100 ml sour cream
1 teaspoon corn flour
wine vinegar
200 g potato
1 tablespoon Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 45 min

  • 1 Clean the mushrooms, and cut into larger pieces.
  • 2 In heated oil fry bacon and onion, and add the carrot.
  • 3 Add the prepared strained mushrooms and dried edible bolete.
  • 4 Fry all together well and sprinkle with Vegeta Gourmet Stock Powder. Through cooking, keep adding small amounts of hot water.
  • 5 When the mushrooms have softened a little, add the bay leaf, celery stick, marjoram, salt and continue cooking.
  • 6 Just prior to finishing the goulash add some pepper.
  • 7 Mix corn flour in some water, and add to the goulash. Then add sour cream, garlic and parsley, and finish off with a pinch of vinegar.
  • 8 While preparing this dish, separately cook the potato, mash it and mix in with the goulash.

Serving

This dish can be served with mashed potato or cooked potato, diced, and mixed in with goulash.

Little secrets

Thickness is added with mashed potato and corn flour.