Slovenian "Chicken" Goulash
Description
A traditional Eastern European dish, with a meaty mushroom.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 1.5 lb. Lyophyllum decastes (Fried Chicken Mushroom) caps, sliced coarsely
- 1.5 lb. young yellow potatoes, quartered
- 2 medium-size onions, finely chopped
- 2 cloves garlic, crushed
- 3 T. oil
- 2 t. white wine vinegar
- 2 T. tomato paste
- 1 bay leaf
- 1 t. ground cumin
- 1/2 - 1 C. vegetable stock
- 1 t. paprika (regular, smoked or hot)
- salt and pepper to taste
Methods/steps
- Heat oil in a stew pot over medium heat
- Add onions, sprinkle with vinegar and saute until onions until glassy.
- Add mushrooms and garlic, stew covered until mushrooms are soft, or about 15 minutes.
- Add 1/2 C. stock, potatoes, bay leaf, cumin, tomato; cover and stew until potatoes are cooked, or about 15 minutes (if the goulash becomes to dry, add more stock).
- In a small sauce pan, fry paprika in remaining oil for about 30 seconds.
- Add to the goulash, salt and pepper to taste, and serve.
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