Goulash with Meat and Mushrooms

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Use the recipes for <a href="https://eda.ru/video/myaso/kak-svarit-teljachij-bulon-79">meat broth</a> and <a href="https://eda.ru/recepty/vypechka-deserty/domashnee-sloenoe-testo-57790">puff pastry</a>.

Ingredients

Butter - 3 tablespoons
Shallot - 20 pieces
Sugar - 2 tablespoons
Beef - 49.4 oz
Fresh Mushrooms - 8.8 oz
Chicken Broth - 23 fl oz
Puff Pastry - 14.1 oz
Chicken Egg - 1 piece
Dijon Mustard - 2 tablespoons
Dijon Mustard - 2 tablespoons
Mustard Greens - 2 tablespoons
Thyme - 2 tablespoons
Potato protein - 1.4 oz

Step by Step guide

Step 1

In a preheated skillet, sauté the shallots in butter for 4–5 minutes. Transfer to a plate. Melt the sugar in a pot. Add the beef and cook, stirring, for 3–4 minutes.

Step 2

Add the broth, bring to a boil, then reduce the heat. Add the mushrooms and shallots. Simmer for 1 1/2 to 2 hours until the meat is tender.

Step 3

Cut the pastry into 8 triangles and place them on two greased baking sheets. Brush with beaten egg, sprinkle with mustard seeds and salt. Bake in a preheated oven at 392°F (about 400 degrees Fahrenheit) for 10–15 minutes until the pastry rises.

Step 4

Add both mustards and thyme to the goulash, along with the starch mixed with 3 tablespoons of water. Cook, stirring, for 4–5 minutes until thickened. Serve with the pastry triangles.