- wild mushrooms - 350g, chopped into bite-size pieces
- onion - big, chopped
- garlic - 2 cloves, minced
- vegetable oil - 1-2 tbsp
- ground cumin - 1 tsp
- marjoram - pinch of
- ground paprika - 2-3 tbsp
- vegetable stock - 2-3 cups
- ground chilli - pinch of (optional)
- gluten free flour - 2 tbsp (optional)
- salt - to taste
- pepper - to taste
Heat oil in a big pot and sauté the onion until they soften, being careful not to let them brown. Add the mushrooms and, a minute later, the paprika, cumin, marjoram, chilli and garlic, sauté for 1 minute (not longer, the paprika could be to bitter). Add the vegetable stock and bring to a light boil, letting the sauce reduce slightly. Add the flour mixed with a little bit of water and stir carefully. Cook the goulash for another minute. Serve the goulash and garnish with sliced onion.
Note: I don't have to use flour, just let the sauce reduce more until is thicker. Goulash just tastes second day much better than the first one!
Add paprika powderine and add all the vegetables (without the mushrooms) as well as the potatoes. Pour in the stock, add salt, pepper and the bay leaf. Boil fr 10-15 minutes on high until the broth is thick.
Add mushrooms and simmer for another 5 minutes. Remove the bay leaf, and juniper berries.
Mix the sour cream with some hot stock or water. Add the dill and lovage to the goulash. Let simmer for a few more minutes, then add vinegar to taste.