Goulash Seasoned with Masala, Mushrooms and Onion*.

A delicious mushroom dish for any occasion!

To give a little idea of the flavors, here is a look at the list of ingredients of the masala: salt, Greek, coriander cumin, cinnamon, hay, chili, black ginger, onions, pepper, mustard, bay leaf, garlic and nutmeg. And in detail this concentrated flavor shall give wings to my goulash.

Brown the meat in neutral vegetable oil or butaris in a large frying pan. Dust it with the masala. Don’t be alarmed. The stuff stains like the devil, the meat instantly turns red.

Put it in the casserole. In the frying pan, start by frying the cleaned, quartered mushrooms and the soaked and squeezed mushrooms relatively hot, then the peeled and sliced onions rather gently.

Do not forget to add salt. Transfer everything together into the casserole.

Extinguish the pan with red wine and scrape off the drippings. Add clear soup and soaking water from the mushrooms and let it bubble up once. Add to the goulash form, stir the whole thing, put the lid on and simmer on low heat for an hour and a half.

Now it is time to prepare the long grain rice. To do this, boil two cups of basmati with four cups of water, a teaspoon of salt and a capsule of saffron or a sachet of saffron threads. Now stir once, reduce the temperature significantly, cook the long-grain rice on a very low flame.

*Spiced with masala

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