Champignon goulash: mushroom recipes

Goulash is a traditional dish of Hungarian cuisine, which is a thick meat soup. However, now it has become widespread everywhere, and they are preparing it not only from meat, but also from mushrooms. Champignon goulash is more considered the second than the first course. For its preparation, the hostesses use a wide variety of recipes.

How to make mushroom mushroom goulash with sour cream

This is a classic goulash with mushrooms recipe, which will take quite a bit of time to cook - a little over an hour.

Ingredients:

• 500 g of champignons;
• two onions;
• green or red bell peppers;
• vegetable oil 3 tbsp. l .;
• 1 tbsp. l flour;
• a spoon of tomato paste;
• 200 g sour cream;
• salt, pepper - to taste.

To cook champignon goulash with sour cream, follow this scheme:

Champignons wash and boil in slightly salted water, about 10 minutes.

Discard the boiled mushrooms in a colander, rinse well again with water and let it drain.

Finished mushrooms cut into small plates, onions into cubes, fry these two components in a pan in sunflower oil until golden brown.

While the mushrooms with the onion are fried, chop the bell pepper. The taste of goulash depends on the type of pepper chosen. If you add yellow or red pepper to the dish, a slightly sweet taste will be felt, green pepper will add spice to the goulash.

Add tomato paste and sour cream to the vegetables, and stew in this sauce until cooked. If you want the mushrooms to be softer, you can first add a little water, stew, and only then put sour cream and tomato paste.

About five minutes before cooking, add salt and pepper to the dish. Pour 1 tbsp into the pan. l flour, mix well, simmer another 5 minutes and turn off.

Boiled potatoes, mashed potatoes or a salad of raw vegetables are best served as a side dish for champignon goulash with sour cream.

Meat goulash with mushrooms recipe

Pork goulash with mushrooms will be a good addition to any side dish.

For this recipe, pork goulash with champignons will need the following products:

• pork - 500 g;
• champignons - 300 g;
• large onion;
• medium carrot;
• two tomatoes;
• 1 tbsp. l flour;
• any dry herbs - 2 tbsp. l .;
• salt, pepper - to taste;
• vegetable oil - for frying.

Prepare meat and mushroom goulash like this:

1. Pre-washed and slightly dried meat, cut into small cubes, approximately 2 by 2 cm.

2. Put the pan on firepour vegetable oil and heat it well. Put small pieces of pork on a hot frying pan and stir quickly so that the meat is evenly crusted from all sides. Transfer the fried pork to a container where the goulash will be stewed.

3. Cut the mushrooms into several piecesif they are large. If small, leave them like that. Put in a pan and fry in exactly the same way as the meat.Place the browned mushrooms in a casserole or a saucepan for meat.

4. Into a container with toasted components Pour half a glass of water over the dishes, cover and simmer over low heat.

5. Peel the onion, finely chop it into cubes and roll in flour. Fry the onions in the same pan where the mushrooms and meat were fried, pouring a little vegetable oil.

6. Add the grated carrots to the onion and fry for 3 minutes.

7. Washed tomato grate on a coarse graterholding the vegetable by the skin, then it will need to be thrown away. Add this tomato paste to onions and carrots, also put dry herbs in a pan, salt, pepper, add a quarter cup of hot water, cover and simmer over low heat for three minutes.

8. Transfer the contents of the pan to the cauldronand simmer again for 25 minutes, adding fluid as needed.

Readiness of goulash is determined by the softness of meat.

Mushroom pork goulash with mushrooms and sour cream

To cook pork goulash with mushrooms and sour cream, you will need the following products:

• 500 g of pork pulp;
• 300 g of champignons;
• 200 g sour cream;
• refined vegetable oil;
• salt and pepper.

Cooking process:

1. Rinse the pork pulp well, remove the fat layer, dry and cut into medium pieces.

2. Pour oil into the pan, heat and lay the pork. Fry for 5 minutes, stirring regularly.

3. Wash the mushrooms and cut lengthwise into 4 parts.

4. When the meat is lightly browned, add mushrooms to it and continue to fry all together.

5. Reduce heat to a minimum., pour the pork and sour cream mushrooms. Sprinkle with spices designed specifically for these foods if desired.

6. The contents of the pan mix wellcover and simmer for 15 minutes.

7. Try the meat for preparedness, if necessary, it can be put out longer.

Serve this delicious dish with rice, noodles, mashed potatoes, buckwheat or wheat porridge.

Chicken goulash with mushrooms in sour cream recipe

To cook chicken goulash with champignons, use the following ingredients:

• chicken - ½ part;
• bulb;
• carrot;
• champignons - 300 g;
• tomatoes - 5 pieces;
• a tablespoon of sour cream;
• 1 tbsp. l tomato paste;
• flour - 1 tbsp. l .;
• sunflower oil - 3 tbsp. l .;
• butter - 20 g;
• seasoning for chicken;
• salt pepper;
• water.

Chicken goulash with mushrooms in sour cream is prepared in the following way:

1. Finely chop the onion, carrots - grate. Fry until cooked in vegetable oil.

2. Mushrooms cut into small plates, put onion and carrot. Fry until tender for 10 minutes.

3. Peel the tomatoes. To do this, make an incision from above with a knife and dip them in boiling water for several minutes. Cut them into medium sized slices, add to the mushrooms and simmer to completely evaporate all the liquid.

4. Meanwhile, the vegetables are stewed, prepare the chicken. Cut it into small cubes, using only fillet, salt, pepper, add spices. Fry in a separate frying pan until golden brown and send to the vegetable mass.

5. Prepare the sauce: mix sour cream, tomato paste and flour, add a pinch of salt. Mix everything well and pour vegetables with chicken with this mixture.

6. Stew under the lid for 15 minutes.

Creamy chicken goulash with mushrooms

Delicious chicken and champignon goulash can be prepared according to this recipe.

Ingredients:

• champignons - 8 pieces;
• chicken fillet - 1 kg;
• 350 g of 10% cream;
• 4 cloves of garlic;
• 300 g of cheese;
• greenery;
• Provencal herbs;
• salt pepper.

Stick to this cooking process:

1. Chicken fillet cut into medium-sized piecesmushrooms - in small plates. Put chicken and mushrooms in a pan and fry in butter.

2. Meanwhile, when chicken and mushrooms are cooked, start the process of making cream sauce.

3. To do this, crush the garlic well or grate on a fine grater, add grated cheese, chopped greens to it and fill everything with cream.Put some Provence herbs in this mass and mix well.

4. When the chicken and mushrooms are ready, drain a little liquid from the pan, but don’t need to pour out the whole, pour the mass with cream sauce, cover and simmer for 10 minutes over low heat.

Beef goulash with mushrooms recipe

Beef goulash with champignons, prepared according to this recipe, turns out to be tasty and satisfying.

You will need:

• beef pulp - 600 g;
• onions - 400 g;
• two carrots;
• 400 grams of champignons;
• hot green pepper - 2 pods;
• 400 g of fat sour cream;
• 100 ml of vegetable oil;
• salt pepper.

Prepare a dish according to this recipe for beef goulash with mushrooms like this:

1. Cut the peeled onion into rings or half rings.

2. Pour oil into the pan, Preheat well and place onion rings in it. Stew the onion until soft. Such a large amount of onions makes it possible to thicken the goulash without adding flour.

3. Rinse the meat, dry and cut into small cubes. Salt, pepper and send it to the onion, stew for 45 minutes in a low flame. If necessary, you can add a little water during the cooking process.

4. Cut the carrots into thin slices, pepper - a small straw, add to the meat, mix and simmer for another 20 minutes.

5. Cut the champignons with plates, bell pepper - in cubes, send them to meat with vegetables, add sour cream, mix and simmer for another 15 minutes.

Sprinkle the chopped parsley on top of the finished dish.

Lenten mushroom goulash with champignons

Lenten champignon goulash is an excellent variant of this delicious dish for those people who do not eat meat at all or adhere to Lent.

Required Products:

• 600 g of champignons;
• two bell peppers;
• four small onions;
• sour cream - 200 g;
• tomato paste - 2 tbsp. l .;
• 2 tbsp. l flour;
• sunflower oil;
• salt pepper.

Prepare mushroom goulash from champignons in the following way:

1. Finely chop the onion into cubes, and send it to a preheated pan with sunflower oil.

2. Cut the mushrooms into small plates., add to the onions, now fry them together.

3. Dice sweet peppersend to the pan. Stir everything and simmer over low heat, adding a little water if necessary. It may not be needed, since mushrooms secrete a lot of juice during the frying process.

4. In another pan, fry a couple of minutes of tomato paste with sour cream.

5. Mushrooms with stewed vegetables should be sprinkled with flour, add tomato-sour cream sauce to them, mix thoroughly. If the mass is too thick, dilute it with a small amount of water. Simmer for another 10 minutes and remove from heat.

This lean mushroom mushroom goulash with sour cream goes well with side dishes such as rice, spaghetti, mashed potatoes.

Recipe for Tender Pork Goulash with Mushrooms and Gravy

Using this recipe for pork goulash with gravy and mushrooms, you will get a delicious delicate dish.

You will need:

• 500 g of pork pulp;
• 400 g of champignons;
• 2 cloves of garlic;
• spices for meat;
• one large onion;
• medium carrots;
• 2 petiole celery;
• half zucchini - optional;
• 2 tbsp. l tomato paste;
• 1, 5 tbsp. l flour;
• salt;
• 4 tbsp. l vegetable oil.

Prepare the dish like this:

1. Rinse the meat well, dry it and cut it into small cubes.

2. Grate the garlic, add to the meat, sprinkle it with spices, mix everything and leave for a while.

3. While the pork is pickled, chop the onions, grate the carrots, chop the celery and send everything to a preheated pan. Fry vegetables in oil for 2 minutes, reduce heat and simmer for another 10 minutes.

4. Cut the mushrooms into small slices, put in the pan, simmer for 10 minutes under the lid, remove from the stove

5. Heat the oil in another large skillet., put the pickled meat there and over a high fire quickly fry the pork from all sides, constantly stirring it. The pieces of meat should turn white. Sprinkle pork flour, continue to fry.

6. Add tomato paste to the meat, finely chopped zucchini, salt, pepper. After two minutes, fill the pan with hot water so that the liquid completely covers the meat. Cover and simmer over low heat.

7. When the pork is ready, combine it with mushrooms, cook for 15 minutes. Add greens at the end.