Goulash is a famous Hungarian dish that usually warms us up on cold days.
I made it out of mushrooms, potatoes, carrots and of course loads of paprika and herbs.
I served it with polenta.
Ingredients:
- 400 g of mushrooms
- 2 large onions
- 3 tablespoons of olive oil
- 300 g of potatoes
- 3 carrots
- 6 garlic cloves
- 1 tablespoon of sweet red paprika powder
- 1 teaspoon of smoked red paprika powder
- a few twigs of thyme
- 1 juniper berry
- 1 tablespoon of rosemary
- bay leaf
- 50 ml of dry red wine
- 650 ml of vegetable stock
- marjoram
- black pepper
- salt
- fresh parsley
Preparation:
- Peel and finely chop onions. Place them in a pot with 2 tablespoons of olive oil. Cook on low heat until translucent.
- Peel and cut carrots and add them to the pot. Cook for 10 minutes on low heat.
- Peel and chop garlic and put it in a pot along with rosemary, sweet red paprika powder, smoked paprika powder, bay leaf and a few twigs of thyme.
Stir for about a minute or until you can smell garlic aroma coming out of the pot. - Add dry red wine and cook until all the wine evaporates out of the pot.
- Add vegetable stock, marjoram, black pepper and salt to taste.
- Peel, cut and wash potatoes and add it to the pot. Simmer on low heat for 20 minutes.
- Cut the mushrooms into smaller bites and roast them with a bit of olive oil on a hot pan.
I did it twice because of the amount of the mushrooms.
- Add the mushrooms to the pot and cook for another 20 minutes or until the potatoes are done. Add fresh parsley before serving.
