Ingredients

600 g mushrooms(button mushrooms, beech-sticks, chanterelles, king boletes)

10 g dry boletes

3 tablespoons oil

40 g smoked bacon

1 onion

2 carrots

celery leaves

parsley

pepper

salt

bay leaf

marjoran

thyme

3 garlic cloves

100 ml sour cream

1 teaspoon Gussnel Dolcela starch flour

wine vinegar

200 g potatoes

1 tablespoon Vegeta

We used

Vegeta universal

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons45 min

• 1 Clean and chop mushrooms into bigger pieces. Cut bacon into small cubes, carrot into rings and onions finely chopped.
• 2 Sauté bacon and onions in the hot oil than add carrot. Afterwards add prepared, drain and chopped king boletes (boletus edulis) and mushrooms. Sauté well, sprinkle with Vegeta and simmer with pouring in hot water if needed.
• 3 When mushrooms get soften add bay leaf, twig of celery, marjoram, salt and continue to cook gently. At the end put some pepper.
• 4 Stir in starch flour mixed with water, sour cream, finely chopped garlic and parsley as well as little vinegar. While preparing goulash, separately cook chopped potatoes, mash it and add into the goulash.