Mushroom goulash

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make mushroom goulash from mushrooms? Prepare the necessary ingredients for this. You can use any mushrooms you like. I took champignons. I really like using small mushrooms for goulash.

2. STEP 2

   

   Peel the onions and carrots and rinse them in running water to remove any dirt. Finely chop the onion and grate the carrots on a coarse or medium grater.

3. STEP 3

   

   Heat the frying pan until hot and pour a little vegetable oil on it. Fry the carrots and onions over medium heat for 2-3 minutes to soften the vegetables.

4. STEP 4

   

   At this time, wash the champignons thoroughly and chop. Since my mushrooms are small, I only cut them in half. If you have large mushrooms, you can cut them into 4-6 pieces.

5. STEP 5

   

   Add chopped mushrooms to the pan. Mix everything and fry for another 2-3 minutes.

6. STEP 6

   

   Then sprinkle flour through a strainer over all the mushrooms in an even thin layer. Stir.

7. STEP 7

   

   In a separate glass, mix water and tomato paste. Pour over the mushrooms and bring everything to a boil. Thanks to the added flour, the mixture will begin to thicken when heated. Add salt and spices to taste. Add bay leaf for flavor. Simmer the mushrooms covered over low heat for 12-15 minutes.

8. STEP 8

   

   During stewing, the mushrooms will decrease in size. If you like there to be a lot of gravy, you can add more water. Mushroom goulash with gravy is ready! Very tasty with a side dish of potatoes or pasta. Bon appetit!

Comments on the recipe

tatyanochka2022

30.07.2023

4.9

I have long wanted to cook mushrooms as a main course, so that I could serve them with a side dish instead of meat or fish. The recipe for mushroom goulash seemed interesting and easy to prepare. First of all, I fried the onions and grated carrots. After 3 minutes, I added chopped champignons, the mushrooms were medium in size, I cut them into 6 parts, fried them along with the vegetables for 3 minutes. Then I added flour, tomato paste diluted in water, bay leaf and salt to the pan. I stewed the mushrooms under the lid for 15 minutes. My goulash turned out to be very aromatic and rich! Thick in consistency, with tomato sourness. The champignons noticeably decreased in size during cooking, but remained elastic and meaty. We ate goulash with pasta and boiled potatoes. Delicious! Thank you very much for the recipe!

Kira

30.07.2023

4.8

Thick mushroom goulash made from champignons in a frying pan with gravy turned out to be divinely delicious! It has delicious large pieces and a great sauce. I put the recipe in my recipe saver! I want to try this sauce for pasta and buckwheat. Thanks for the wonderful recipe!