Lean mushroom goulash from champignons. Mushroom goulash

Lean mushroom goulash can be cooked not only during fasting. This wonderful and very tasty dish will appeal even to those who cannot imagine a meal without meat.

Prepare the food you need.

Peel the onion and garlic. Cut the pepper in half and remove the seeds. Wash the mushrooms, peel and cut into large pieces.

Cut the onion into quarters. Chop the garlic into thin slices or finely chop. Fry the onions and garlic in vegetable oil until light golden brown.

Cut the pepper into large strips or large cubes. Add the peppers to the onions and cook for 5-7 minutes.

Cut the mushrooms into large pieces. Add them to the skillet. Cook everything together over medium heat for about 10-15 minutes.

Coarsely chop the tomatoes and add to the pan. Also add tomato paste. Mix everything well.

Salt the goulash. Add spices.

Pour flour into the goulash and stir well. Pour 1 glass of water into the goulash, bring to a boil.

Add bay leaves, allspice and cook the goulash for another 5 minutes. Then add chopped greens to the goulash, turn off the heat, cover and let it brew for 30 minutes.

Serve with potatoes or rice.

Bon Appetit!

Delicious lean goulash is made from mushrooms. From champignons and vegetables, goulash is very satisfying and you can eat it not only on fast days, but also at any other time. It is so tasty and goes well with many side dishes.
To prepare this dish, I first peel vegetables - a couple of onions, large carrots and a couple of garlic cloves.

I pour three tablespoons of vegetable oil into the pan and put it on the fire.

Meanwhile, I crush the garlic with the flat side of a knife and cut it very finely into cubes.

I put the garlic in a pan and fry it, stirring occasionally.

While the garlic is fried, I cut the onion into thin slices and put it in the pan with the garlic. I fry them together over a low heat, not forgetting to stir.

I add the carrots grated on a coarse grater and fry the vegetables for another 5 minutes together.

Then I add bell peppers to the vegetables. I have these peppers, frozen from summer, red and green.

Add pepper to the pan and fry for another 7-10 minutes.

I take another pan, larger than the first. I pour a couple of tablespoons of vegetable oil into it.

My champignons, if required, and cut into thin slices.

I put the champignons in the second pan and fry them for 15 minutes.

During frying, a liquid will be released from the mushrooms and they will, as it were, stew in it. Then the mushroom slices will decrease in size, the liquid will evaporate.

At this time, you should transfer the vegetables from the first pan to the second pan for the mushrooms. Mix them and fry together over low heat for 10 minutes.

Then I add a couple of tablespoons of homemade tomato paste from my tomatoes. You can do without it.

I add a couple of tablespoons of store-bought tomato paste.

Now I need aromatic dry herbs dill and basil.

I rub them with my hands and pour them into the mushroom goulash.

Salt to your liking.

I pour in a tablespoon of flour and mix everything very thoroughly, frying for another 3-5 minutes.

I pour in a glass of water and mix thoroughly so that there are no lumps and the goulash becomes homogeneous.

I let it boil, stirring so as not to burn.

I add allspice peas and one bay leaf. Checking the dish for salt. Let it boil for a couple of minutes and turn off the heat. The goulash should be allowed to brew for 15-20 minutes on the stove.

Mushroom glue can be served with any side dish. I served with horns. The goulash turned out to be very aromatic due to the herbs that are present in it.

The goulash turned out to be thick, with aromatic vegetables, and juicy. The mushrooms were cooked and fed with spices. The dish turned out to be very tasty hot, but even in the cold, the spices appeared even brighter and the dish sparkled with new flavors.

You can eat champignon goulash and vegetables with aromatic herbs on fast days, when vegetable oil is allowed.
I wish you bon appetite, dear friends! Angela at the meal!

Cooking time: PT00H40M 40 min.

During the fast, you can prepare meals that are no less tasty than usual. Champignons will replenish your lean diet with protein and saturate for a long time. And Provencal herbs will give the dish an interesting taste and aroma!

From the specified amount, 4 servings of mushroom goulash will be obtained.

Ingredients for champignon mushroom goulash:

1. Champignon mushrooms 350 g
2. Bulgarian pepper - 1 or 2 pcs.
3. Flour 1 tbsp
4. Tomato paste 2 tablespoons
5. Bulb onions 2 pcs.
6. Garlic 3 cloves
7. A mixture of Provencal herbs (or your choice: dried basil, thyme, oregano, etc.)
8. Salt and pepper
9. Water 1.5 stack.

Mushroom goulash recipe:

1. Rinse the champignons and cut them in half or into 4 pieces.

2. Peel and chop the onion and garlic: onion rings, finely garlic.

3. My pepper, take out the seeds and cut into large cubes.

4. Fry the onion and garlic in heated vegetable oil for a few minutes.

5. Put the bell pepper and fry with the onion and garlic for 5 minutes.

6. Here we spread the mushrooms, fry a little with vegetables, then salt, pepper and add herbs. The champignons will let the liquid go, stew them for another 5 minutes.

7. Add tomato paste, stir and add a little flour.

8. Top up with 1.5 stacks. water, put out for another 3 minutes and turn off.

Chopped greens can be added if desired.

For a side dish, you can serve porridge, pasta or potatoes.

Now you know how to make champignon goulash. Good luck in the kitchen and bon appetit!

papinaeda.ru

Champignon and potato goulash, mushroom goulash recipe

I bring to your attention a delicious and satisfying recipe for champignon and potato goulash. Such an appetizing meal will be a hot second course decoration of any festive feast.

Making this delicious mushroom goulash is a snap. It only takes you 40-50 minutes. As a result, the whole family will be well-fed and happy.

This amount of ingredients will make four servings of mushroom goulash. So let's start cooking.

• champignons 400 gr;
• sweet pepper 3 pieces;
• carrot 1 piece;
• onions 2 pieces;
• tomatoes 5 pieces;
• potatoes 8 pieces;
• water 500 ml;
• tomato paste 2 tablespoons;
• sunflower oil for frying 70 ml;
• salt to taste;
• ground black pepper to taste;
• bitter pepper to taste.

Recipe for making goulash with mushrooms and potatoes:

Let's start preparing the ingredients. Peel the onions and garlic. Rinse and dry with a paper towel. Cut into small pieces.

Cut the pepper in half, remove the core with seeds. Cut into small slices.

Peel the potatoes, rinse and dry with a paper or kitchen towel. Cut into eight parts.

Rinse the champignons thoroughly under running water. We clean from the skin. We cut the large ones into four parts, the small ones in half.

Peel the carrots, cut into slices. Cut the hot pepper into rings and use to taste.

Heat the sunflower oil in a frying pan. Fry the potatoes until golden brown. Place in a suitable deep cooking pot.

Fry onions in the same oil until soft. Add fresh carrots, fried onions to a pot with potatoes. Pour in the required amount of hot water. Water can be replaced with any meat broth or vegetable broth. Bring to a boil. Simmer over low heat until the potatoes are half cooked.

15 minutes before readiness, add fried mushrooms, fresh bell peppers, hot peppers to taste and garlic to a light golden hue. If you do not like spicy, hot pepper can be skipped. Simmer until sweet pepper is cooked. Season with salt and ground pepper.

Champignon and potato goulash is ready.

Pour into portioned plates and serve immediately with fresh vegetables, fragrant herbs. Cook with pleasure and bon appetit!

bluda-doma.ru

Lean champignon goulash

• Champignons - 600-700 g.
• Bulb onions - 2 pcs.
• Tomatoes - 3-4 pcs.
• Bell peppers (fleshy and large) - 2 pcs.
• Flour - 1 tbsp. spoon
• Spices (black pepper, basil, allspice, bay leaf) - to taste
• Parsley - a small bunch
• Vegetable oil - 1 tablespoon
• Water - 0.5 cups
• Salt to taste.

Goulash recipe.

1. Peel the onion and cut into quarters. Peel the bell peppers from the seeds and cut into pieces.

2. Fry onions and peppers in vegetable oil.

3. My mushrooms. Cut large mushrooms into 4 parts, cut small mushrooms in half in large pieces.

4. Cut the tomatoes into slices.

5. Transfer mushrooms, tomatoes, onions and peppers to a saucepan. Add water and simmer everything together over medium heat, covered for 20 minutes. Then add flour and mix everything well. Add spices, garlic passed through a press and finely chopped parsley. Salt to taste. Mix well again and simmer everything together for another 5 minutes.

Lean champignon mushroom goulash ready. It is advisable to let it brew for half an hour, and then serve. Bon Appetit!

wowcook.net

Mushroom champignon goulash

Champignon mushrooms - 500 g,

Onions - 2 pcs,

Sweet pepper - 2 pcs,

Wheat flour - 1 tbsp. spoon,

Garlic - 2 cloves

Tomato paste - 3 tbsp. spoons,

Vegetable oil - 2 tbsp. spoons;

Water (boiled) - 2 glass,

Salt and other spices to taste.

Cooking Mushroom Goulash:

The mushrooms must be washed, dried with a paper towel and cut into small cubes.

Peel the onion and cut into quarters.

The garlic must be crushed with a knife, then peeled and finely chopped.

Wash the pepper, dry it, remove the core and seeds, cut into strips.

Now take a frying pan, heat it up, add vegetable oil and lightly fry the onion and garlic. Add pepper strips to the garlic-onion fry and fry all the ingredients for 5 minutes.

Now put the chopped mushrooms in the pan and fry again for about 5 minutes.

It remains to sprinkle the dish with finely chopped herbs, cover and turn off the heat.

Leave the champignon mushroom goulash under the lid for another 5 minutes, so that the dish is infused and served.

recepty-bljud.com

Champignon goulash: recipes for mushroom dishes

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. To prepare it, 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.

• 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 cook 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 the 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 meat and mushroom goulash 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 pieces if 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 the 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, cut it into small cubes 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.

Pork mushroom 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 champignons;
• 200 g sour cream;
• refined vegetable oil;
• salt and pepper.

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, fill 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.

• 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 into 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 pour cream over everything. 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 with champignons

Beef goulash with mushrooms prepared according to this recipe turns out to be tasty and satisfying.

• beef pulp - 600 g;
• onions - 400 g;
• two carrots;
• 400 grams of champignons;
• hot green pepper - 2 pods;
• 400 g of fatty sour cream;
• 100 ml of vegetable oil;
• salt pepper.

Prepare a dish according to this recipe from beef goulash with champignons like this:

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.

• 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 onion and 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 champignon goulash with sour cream goes well with side dishes such 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.

• 500 g of pork pulp;
• 400 g 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.

1. Rinse the meat well, dry it and cut it into small cubes.

2. Grate the garlic, add to the meat, sprinkle 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 the 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.

The Christmas fast has begun and many Orthodox believers are observing it, and since the lean table excludes meat and dairy products, I want to offer you a very simple and tasty one and it is called mushroom goulash. Delicious goulash mushroom can be prepared from fresh, dried and salted mushrooms, but I like dried mushrooms more and therefore today I will prepare delicious mushroom goulash from them.

I have a mixture of different types of dry mushrooms, each type of mushroom gives its own aroma and taste, and the dish turns out to be very tasty. This is perfect for our dish.

Preparation

• Soak dry mushrooms in warm water for 25-30 minutes, drain the water in which the mushrooms were soaked. Put them in a saucepan and fill them with hot water so that the water only covers the mushrooms, set the mushrooms to simmer over low heat for 30-40 minutes.

• Peel and peel the onion, then cut the onion into half rings, rub the carrots on a coarse grater and fry in a pan in vegetable oil, you can also add pieces of bell pepper and tomato slices there if you wish.
• When, take them out with a slotted spoon, and then strain the broth. If the mushrooms are large, then it is advisable to cut them smaller. We send the mushrooms to a pan with vegetables and simmer for a few more minutes adding salt and spices, you can add flour, if you like it that way, personally I am not very much, therefore I do it differently, but more on that a little lower, and a minute before turning off we will add chopped garlic.

• We put the ready-made mushrooms with vegetables in the mushroom broth, let it boil and add the grated grated on a fine grater, so it will give the necessary density to our goulash, put the bay leaf, wait a little, let it boil and turn it off.
  Serve delicious mushroom goulash with any side dish, sprinkle on top. Bon appetit and blessed fast!

Ingredients

• 600 grams of mushrooms (mixture);
• 2 green bell peppers;
• 4 small onions;
• 2 medium potatoes;
• 1 medium carrot;
• 1 clove of garlic;
• vegetable oil for frying;
• salt, pepper, bay leaf to taste.

Cooking mushroom goulash from frozen forest mushrooms. It's an easy way to feed your family a hearty and tasty meal that's quick and easy to prepare. Step by step recipe with photo. Video recipe.

Goulash is a traditional Hungarian dish traditionally prepared with pork, beef or veal. But now the dish has become widespread, and they began to make it not only from meat, but also from mushrooms. Today we will cook a mushroom analogue that will not leave anyone indifferent. It turns out mushroom goulash is very tasty, satisfying, and at the same time does not burden the stomach. It goes well with any side dish: rice, spaghetti, potatoes. If desired, mushroom goulash can be cooked simultaneously with potatoes, then you get a full-fledged second dish that does not require an additional side dish. The dish is suitable for everyday preparation and for a festive event.

Goulash can be made from any mushrooms available. The dish is delicious with wild mushrooms, butter mushrooms, white and other forest mushrooms. Champignons and oyster mushrooms are also good. They are available to us all year round, so we can delight ourselves with this dish at any time. In addition, mushrooms can be not only fresh, but also frozen, canned, dried. You will get delicious assorted goulash from different varieties and types of mushrooms. Mushrooms are known to be beneficial because contain a lot of proteins, vitamins and minerals. They are low in calories, rich in aromas and flavors, so additional seasonings should be used sparingly for cooking.

• Caloric content per 100 g - 81 kcal.
• Servings Per Container - 3-4
• Cooking time - 45 minutes

Ingredients:

• Frozen mushrooms - 500 g (can be replaced with any other mushrooms)
• Ground black pepper - a pinch
• Sour cream - 300 ml
• Vegetable oil - for frying
• Salt - 1 tsp or to taste
• Garlic - 2 cloves
• Onions - 1 pc.

Step by step preparation of mushroom goulash, recipe with photo:

1. Remove the frozen mushrooms in advance from the freezer and leave to thaw. Place the defrosted mushrooms in a sieve and rinse under running water. Leave them to glass water, dry slightly and cut into strips or cubes. Since frozen mushrooms are used in the recipe, they are usually pre-boiled. Therefore, pre-boil fresh forest mushrooms. Fresh mushrooms or oyster mushrooms can be fried immediately.

2. Peel the onions and garlic and cut into thin strips.

3. In a skillet, heat vegetable oil and heat. Send the mushrooms and fry over medium heat until lightly golden brown.

4. Add the onions and garlic to the pan. Stir and continue to fry for another 10 minutes until the onions are golden.