For this dish, it is best to use small champignons and onion sevok. With them, goulash turns out not only delicious, but also beautiful. Otherwise, everything happens according to the standard scheme - roasting, adding vegetables and stewing.
Ingredients
Step-by-step cooking recipe
Wash the beef, dry thoroughly and cut into small pieces.
Wash the champignons and onions thoroughly, peel them and put them on a towel to dry.
Peel and chop the carrots and garlic.
In a preheated frying pan with oil, brown the beef thoroughly on all sides.
Add carrots, bay leaf, crushed peas of black and allspice in a mortar.
After 5 minutes, add the mushrooms and garlic. Turn down the heat and continue to fry for 12-15 minutes.
Add small onions, salt and pour in water mixed with flour.
Cover and cook for 40 minutes on low heat.
