Champignon goulash: mushroom recipes

Goulash is a traditional Hungarian dish, which is a thick meat soup. However now he accepted widespread everywhere, and prepare it not only from meat, but also with mushrooms. Champignon goulash is considered more second than first course. For its preparation, the hostesses use many varied recipes.

How to cook mushroom goulash with champignons and sour cream

This is a classic goulash with mushrooms recipe for cooking which will take quite a bit of time – just over an hour.


  • 500 g of champignons;
  • two onions;
  • green or red bell peppers;
  • vegetable oil 3 tbsp. l .;
  • 1 tbsp. l flour;
  • a spoon of tomato paste;
  • 200 g sour cream;
  • salt, pepper – to taste.

To make champignon goulash with sour cream, stick to this pattern:

Wash the mushrooms and boil in slightly salted water, about 10 minutes.

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

Finished mushrooms cut into small plates, onions – cubes, fry these two components in a pan in a sunflower oil until golden brown.

While the mushrooms with the onion are fried, chop the bell pepper. From The chosen type of pepper depends on the taste of goulash. If added to the dish yellow or red pepper, a slightly sweet taste will be felt, green pepper will add spice to the goulash.

Add tomato paste and sour cream to vegetables, and stew in it sauce until tender. If you want mushrooms to be more soft, first you can add a little water, put out, and then put sour cream and tomato paste.

About five minutes before cooking, add salt and pepper. Pour into a pan 1 tbsp. l flour, mix well put out another 5 minutes and turn it off.

As a side dish for champignon goulash with sour cream it is better just boiled potatoes, mashed potatoes or a salad of raw vegetables.

Meat goulash with mushrooms recipe

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

For this recipe, pork goulash with champignons The following products will be needed:

  • 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 meat and mushroom goulash like this:

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

2. Put the pan on the fire, pour vegetable oil and heat it well. On the hot put small pieces of pork in a pan and stir quickly to meat evenly took crust from all sides. Fried pork transfer to a container where goulash will be stewed.

3. Cut the mushrooms into several parts, if they are large. If small, leave them like that. Put in a pan and fry just like meat. Place the browned mushrooms in cauldron or pot for meat.

4. In a container with fried components of the dish pour half a glass of water, cover and simmer slowly the fire.

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

6. To the onion add grated carrots, fry for 3 minutes.

7. Rub the washed tomato on a coarse grater, holding the vegetable by the skin, then it will need to be thrown away. This add tomato paste to onions and carrots, also put in dry herbs, salt, pepper, add a quarter glasses of hot water, cover and simmer over low heat in for three minutes.

8. Transfer the contents of the pan to the casserole, and extinguish again for 25 minutes, adding if necessary liquid.

Readiness of goulash is determined by the softness of meat.

Mushroom pork goulash with mushrooms and sour cream

For cooking 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 fat layer, dry and cut into medium pieces.

2. Pour oil into a pan, heat and put the pork. Fry for 5 minutes, regularly stirring.

3. Wash the mushrooms and cut lengthwise into 4 parts.

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

5. Reduce heat to minimum, fill sour cream pork and mushrooms. Sprinkle with spices if desired, designed specifically for these products.

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

7. Try the meat for preparedness, when if necessary, it can be put out longer.

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

Chicken goulash with mushrooms in sour cream recipe

To make chicken goulash with champignons, 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 in the following way:

1. Finely chop the onion, grate the carrots grater. Fry until cooked in vegetable oil.

2. Mushrooms cut into small plates, put onion and carrot. Fry until tender for 10 minutes.

3. Peel the tomatoes. For this top make an incision with a knife and dip them in boiling water for several minutes. Cut them into medium sized slices, add to mushrooms and stew, to completely evaporate all the liquid.

4. Meanwhile, while the vegetables are stewed, prepare the chicken. Cut it into small cubes using only fillet, salt, pepper, add spices. Sauté on a separate pan until golden brown and send to the vegetable mass.

5. Prepare the sauce: mix sour cream, tomato pasta and flour, add a pinch of salt. Mix well and this mix vegetables with chicken.

6. Stew under the lid for 15 minutes.

Creamy chicken goulash with mushrooms

You can also cook delicious chicken and champignon goulash such a recipe.


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

Stick to this cooking process dishes:

1. Chicken fillet cut into medium slices sizes, mushrooms – in small plates. Chicken and mushrooms put in a pan and fry in butter.

2. Meanwhile, when the chicken is cooked and mushrooms, do the process of making sauce from cream.

3. To do this, crush the garlic well or rub on fine grater, add grated cheese, crushed to it greens and pour all the cream. Put a little in this mass Provencal herbs and mix well.

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

Beef goulash with mushrooms recipe

Beef goulash with mushrooms, prepared according to this recipe, it turns out delicious 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.

The dish for this recipe is beef goulash with champignons cook like this:

1. Peel the onion into rings or half rings.

2. Pour oil into a pan, warm well and put onion rings in it. Stew the onion until soft. Such a large amount of onions makes it possible to thicken goulash without adding flour.

3. Rinse, dry and chop the meat. cubes. Salt, pepper and send it to the onion, stew 45 minutes on a low flame. If necessary during cooking You can add some water.

4. Cut the carrots into thin slices, pepper – with a small straw, add to the meat, mix and simmer another 20 minutes.

5. Mushrooms cut into plates, sweet pepper – in cubes, send them to meat with vegetables, add sour cream, stir and simmer another 15 minutes.

Sprinkle the chopped parsley on top of the finished dish.

Lenten mushroom goulash made of champignons

Lenten champignon goulash is a great option for this delicious dishes for people who don’t eat meat at all or stick to it Great Lent.

Required Products:

  • 600 g of champignons;
  • two bell peppers;
  • four small onions;
  • sour cream – 200 g;
  • tomato paste – 2 tbsp. l .;
  • 2 tbsp. l flour;
  • sunflower oil;
  • salt pepper.

Mushroom champignon goulash cook next way:

1. Finely chop the onion into cubes and send it to a preheated pan with sunflower oil.

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

3. Sweet pepper cut into cubes, send to to the pan. Stir everything and simmer over low heat, when adding some water if necessary. She may not be needed, so how mushrooms emit a lot of juice during the frying process.

4. Fry a tomato in another pan for a couple of minutes pasta with sour cream.

5. Mushrooms with stewed vegetables should be sprinkled flour, add tomato-sour cream sauce to them, carefully mix. If the mass is too thick, dilute it. some water. Put out another 10 minutes and remove from slabs.

This lean mushroom mushroom goulash with sour cream is good goes well with side dishes such as rice, spaghetti, potato mashed potatoes.

The recipe for tender pork goulash with mushrooms and gravy

Using this recipe pork goulash with gravy and mushrooms, you get a delicious delicate 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 petiole celery;
  • half zucchini – optional;
  • 2 tbsp. l tomato paste;
  • 1, 5 tbsp. l flour;
  • salt;
  • 4 tbsp. l vegetable oil.

Prepare the dish like this:

1. Rinse the meat well, dry and chop it. in small cubes.

2. Grate the garlic, add to the meat, sprinkle it with spices, mix everything and leave for some time.

3. While the pork is pickled, chop the onion, grate carrots, chop the celery and send everything to the preheated to the pan. Sauté the vegetables in oil for 2 minutes, reduce heat and languish for another 10 minutes.

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

5. Heat the oil in another large skillet, put the pickled meat there and fry over high heat quickly from all sides pork, constantly stirring it. Pieces of meat should become white. Sprinkle pork flour, continue to fry.

6. Add the tomato paste to the meat, finely chopped zucchini, salt, pepper. Two minutes later the pan fill 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 mushrooms, simmer 15 minutes more. Add at the end greens.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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