Mushroom Goulash
Mushroom goulash is a good way to use up older cuts of meat. They add a tone of wilderness to this basic, earthy goulash. Cremini were used for the recipe, although penny bun mushrooms are even better, if available.
A couple of notes on the recipe:
A couple of notes on the recipe:
- Mushrooms: I was out of penny buns while making this recipe for photographing, so I used baby portabellas (cremini) mushrooms. You can find fresh ones in your local grocery store all year round.
- Tender Meat: This is the first time I boiled meat first before simmering it. It came out perfectly soft. This is my recommendation for older cuts for any type of sauce.
- Garlic: There is a fine line between a little bit of garlic, and garlic taking over the mushrooms. And this fine line seems to around half a clove. Go with less, and if necessary add more later.
Mushroom Goulash Recipe (Gulaš od Gljiva)
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Prep Time: 5 mins -
Cook Time: 80 mins
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Total Time: 1 hour 25 mins
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Yield: 4 1x -
Category: Main Course
Ingredients
- 1 pound beef (chuck or a softer cut)
- 1 yellow onion (medium)
- 1/2 garlic clove
- 1/2 cup tomato sauce
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1/3 pound mushrooms (penny bun, cremini, portabello)
- Salt and pepper to taste
Instructions
- Cut up beef into bigger chunks and combine with 2-3 cups of hot water in a deep pot. Simmer on medium for 30 minutes.
- Cut up mushrooms into bigger chunks and add to the sauce. Bring the temperature down to low and simmer for another 25-30 minutes. Add salt and pepper to taste.
- Serve over rice, couscous or pasta.
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