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Goulash is a traditional Hungarian dish, which is a thick meat soup. However, now it has become widespread, and it is prepared not only from meat, but also from mushrooms. Champignon goulash is considered the second rather than the first course. For its preparation, housewives use a variety of recipes.

How to cook champignon mushroom goulash with sour cream

This is a classic recipe for goulash with champignons, which will take very little time to prepare - 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 spoonful of tomato paste;
• 200 g sour cream;
• salt, pepper - to taste.

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

Wash the mushrooms and boil in lightly salted water for about 10 minutes.

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

Cut the finished mushrooms into small slices, onions - into cubes, fry these two components in a pan in sunflower oil until golden brown.

While the mushrooms and onions are fried, chop the bell peppers. The taste of goulash depends on the type of pepper you choose. If you add yellow or red pepper to the dish, you will feel a slightly sweetish taste, the green pepper will add spice to the goulash.

Add tomato paste and sour cream to vegetables, and simmer in this sauce until tender. 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.

Add salt and pepper to the dish about five minutes before cooking. Pour 1 tbsp into the skillet. l. flour, mix well, simmer for another 5 minutes and disconnect.

As a side dish for champignon goulash with sour cream, boiled potatoes, mashed potatoes or a salad of raw vegetables are best suited.

Recipe for meat goulash with champignons

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

For this recipe for pork goulash with champignons, you 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 a goulash of meat and champignons like this:

1. Pre-washed and cut the lightly dried meat into small cubes, about 2 by 2 cm.

2. Put the pan on the fire, pour in vegetable oil and heat it well. Place small pieces of pork in a hot skillet and stir quickly so that the meat crusts evenly on 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 this. Place in a skillet and fry exactly like meat. Transfer the browned mushrooms to a cauldron or saucepan for meat.

4. In a container with toasted ingredients dishes, pour half a glass of water, cover and simmer over low heat.

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

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

7. Grate the washed tomato on a coarse grater, holding 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 the pan, salt and pepper, add a quarter glass of hot water, cover and simmer over low heat for three minutes.

8. Transfer the contents of the frying pan to the cauldron, and again simmer everything for 25 minutes, adding liquid if necessary.

Determine the readiness of the goulash by the tenderness of the meat.

Mushroom pork goulash with mushrooms and sour cream

To prepare 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, reheat and put the pork. Cook for 5 minutes, stirring regularly.

3. Wash the mushrooms and cut them lengthwise into 4 pieces.

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

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

6. Stir the contents of the pan well, cover and simmer for 15 minutes.

7. Taste the meat for readiness, if necessary, it can be extinguished for a longer time.

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

Recipe for chicken goulash with mushrooms in sour cream

To make mushroom chicken goulash, 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 tender in vegetable oil.

2. Cut the mushrooms into small plates, place with onions and carrots. Fry until tender for 10 minutes.

3. Peel the tomatoes off. To do this, make an incision on top with a knife and dip them in boiling water for a few minutes. Cut them into medium-sized pieces, add to the mushrooms and simmer until all liquid evaporates completely.

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

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

6. Simmer for 15 minutes, covered.

Chicken goulash with champignons in cream

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

Ingredients:

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

Follow this cooking process:

1. Cut the chicken fillet into medium-sized pieces, mushrooms - in small plates. Put the chicken and mushrooms in a frying pan and fry in butter.

2. Meanwhile, when cooking chicken and mushrooms, go in for the process of making the cream sauce.

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

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

Beef goulash recipe with champignons

Beef goulash with mushrooms 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 from beef goulash with champignons as follows:

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

2.Pour the oil into the pan, heat well and place onion rings in it. Simmer 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, simmer for 45 minutes over low heat. If necessary, add a little water during cooking.

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

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

Sprinkle the finished dish with chopped parsley on top.

Lean champignon mushroom goulash

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

Required products:

• 600 g of champignons;
• two bulgarian 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 dice the onionand send it to a preheated skillet with sunflower oil.

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

3. Cut the bell peppers into cubes, send to the pan. Mix everything and simmer over low heat, adding a little water if necessary. It may not be needed, since mushrooms release a lot of juice during the frying process.

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

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

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

Recipe for tender pork goulash with mushrooms and gravy

Using this pork goulash recipe with gravy and mushrooms, you will have a delicious, tender 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 celery stalks;
• half a zucchini - optional;
• 2 tbsp. l. tomato paste;
• 1, 5 Art. 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 marinating, chop the onion, grate the carrots, chop the celery and send everything to the preheated pan. Sauté vegetables in oil for 2 minutes, reduce heat and simmer for another 10 minutes.

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

5. In another large skillet, heat the oil, put the marinated meat there and quickly fry the pork on all sides over high heat, stirring constantly. The pieces of meat should turn white. Sprinkle flour on the pork and 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 the mushrooms, simmer for another 15 minutes. Add greens at the end.