Beef goulash with mushrooms

Beef goulash with mushrooms

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Making Beef Goulash with Mushrooms

  1. Beef (brisket or shoulder) 500 grams
  2. Fresh white mushrooms 300-400 grams
  3. Caps of dried boletus 3-4 pieces
  4. Onion 1 piece
  5. Thyme fresh to taste
  6. Sour cream 18% 1-2 tablespoons with a slide
  7. Wheat flour 1 tablespoon
  8. Fresh parsley to taste
  9. Salt to taste
  10. Pepper to taste
  11. Olive oil for frying
  12. Butter for frying
  • Main ingredients: Beef, Mushrooms
  • Serving 6 servings


Frying pan, pan, kitchen knife, spatula, soup ladle, tablespoon, cutting board.

Cooking beef goulash with mushrooms:

Step 1: chop the meat.

In this case, a beef shoulder will be used for goulash.
If the meat has been frozen, it must be thawed for a long time and gradually, first in the refrigerator until the ice has melted, and then at room temperature until the beef warms slightly.

Cut the meat into small pieces of approximately the same size.
Salt and pepper the beef.

Step 2: fry the beef.

Put the meat in a well-heated skillet and fry over high heat, stirring until the pieces of beef are browned.
At the end, you can add the seasoning that you usually use to meat, but this is not necessary.
Attention: if you have a non-stick pan, you will have to add a little vegetable oil.

Step 3: stew the beef.

Transfer the fried beef to a pan and pour hot water so that it barely covers the pieces of meat. Simmer everything over medium heat until the beef is tender. But do not miss the moment and do not let the pieces begin to fall apart.

Step 4: Cook the dried mushrooms.

At the same time, soak the caps of dried mushrooms in boiling water. Then change the water and cook the mushrooms for 15 minutes after boiling.

Step 5: prepare the rest of the ingredients.

Trying not to soak the ceps, clean them from dirt and sand.

Then cut fresh mushrooms into thin slices.
Peel the onion and crumble into very small cubes.

Step 6: stew the mushrooms.

Heat a little olive oil in a pan, mixing it with butter. And fry the onion in this oil mixture until soft.
Add white mushrooms and fresh thyme to the onion. Salt a little and cook for several minutes.

Add somewhere one ladle of broth from dried mushrooms and bring everything to a boil.

Add the rest of the mushroom broth, as well as chopped caps of dried (boiled, as we remember) mushrooms.
Stir and simmer all together until fresh mushrooms become soft, i.e. about 10 minutes.

Step 7: add the mushrooms to the meat.

Add the stewed mushrooms to the pot to the stew. If you get a little liquid, you can add a little more, adding salt and pepper as well.
Simmer still for 10 minutesstirring occasionally.

Step 8: add the sour cream.

In a separate cup, dissolve the flour in a small amount of cold water, and then add sour cream here. Mix well to make an almost uniform mixture.
Pour the resulting sour cream sauce into a pan with meat and mushrooms.
Bring everything together to a boil, stirring frequently, and then boil 2 minutes.

Step 9: bring the beef goulash with mushrooms to readiness.

Remove the beef goulash with mushrooms from the heat, add fresh parsley and salt, and pepper, if necessary. Stir and serve the finished dish to the table.

Step 10: serve beef goulash with mushrooms.

Serve beef goulash with mushrooms along with a neutral side dish: cereals, pasta or potatoes. Very tasty, very satisfying. I can assure you that no one will leave the table hungry.
Enjoy your meal!

Recipe Tips:

- You can do the same with other mushrooms, forest or champignon mushrooms.