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Fine Stew with Mushrooms
Searching for interesting places in Sovenia, Vegeta’s Gastro-team found an economy “Jelenov greben” (“Deer’s Rock”). We were especially interested in family mushrooms garden and excellent specialties prepared of cultivated mushrooms, which actually inspired us for this mushroom goulash.
Preparation
45 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Clean and chop mushrooms into bigger pieces. Cut bacon into small cubes, carrot into rings and onions finely chopped.
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Sauté bacon and onions in the hot oil than add carrot. Afterwards add prepared, drain and chopped king boletes (boletus edulis) and mushrooms. Sauté well, sprinkle with Vegeta and simmer with pouring in hot water if needed.
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When mushrooms get soften add bay leaf, twig of celery, marjoram, salt and continue to cook gently. At the end put some pepper.
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Stir in starch flour mixed with water, sour cream, finely chopped garlic and parsley as well as little vinegar. While preparing goulash, separately cook chopped potatoes, mash it and add into the goulash.
Advice
Instead of vinegar you may use a little white whine.
Boiling potatoes and starch flour give the thickness to the goulash.
Serving
As a side dish, you may serve especially prepared mashed potatos. Or, if you like, you may cook bigger amount of potatoes cut in cubes, which you may put into the goulash. If it is needed dilute it with a little water.
