Mushroom Goulash

For the mushroom goulash, wash the mushrooms and cut them into slices. Peel the onion and cut into small cubes.

Fry the onion in canola oil until translucent, add the mushrooms and sauté in their own juice until no more juice is left.

Add the paprika, salt, pepper, caraway, marjoram, a few drops of vinegar and the wholemeal flour and fry briefly – always stirring.

Then add a little warm water first and keep stirring, then add a little more water still and stir until the right consistency is reached.

Add bay leaves and cook gently for 1/4 hour. Serve the mushroom goulash with boiled potatoes.

Preparation Tip:

The mushroom variety for the Schwammerlgulasch can be varied according to taste.

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