117. Mash and Mushroom Goulash

Name: 117. Mash and Mushroom Goulash
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, German
Ingredients: 1.2kg peeled potatoes, cut into similar size chunks, submerged in a pot of cold salted water; 150g butter, at room temperature; 150ml milk; 1 bunch chives, chopped finely; 80ml olive oil; 2 onions, finely diced; 5 cloves garlic, finely sliced; 800g button mushrooms, halved or quartered depending on size; 2 carrots, sliced coarsely; 2 red capsicums, diced; 2 tomatoes, diced; 3 tbsp paprika; 1/2 tsp hot paprika; 2 tsp ground caraway seeds; 1 tbsp dried marjoram; 1 tbsp porcini powder; 200ml white wine; 500ml stock; 200ml cream; 15ml red wine vinegar

4 steps

Prep:30minCook:1h

Please note that the measurement for the potatoes is when they are already peeled. I used Riesling as the wine, which was a great thing to drink with the dish too. If you don’t have hot paprika, you can use chilli powder or ground pepper.

Updated at: Tue, 10 Oct 2023 09:18:44 GMT

Ingredients

6 servings

Mash

1.2kgpotatoes

peeled, cut into similar size chunks, submerged in a pot of cold salted water

150gbutter

at room temperature

150mlmilk

1 bunchchives

chopped finely

Goulash

80mlolive oil

2onions

finely diced

5 clovesgarlic

finely sliced

800gbutton mushrooms

halved or quartered depending on size

3 Tbsppaprika

2 tspground caraway seeds

1 Tbspdried marjoram

1 Tbspporcini powder

200mlwhite wine

500mlstock

200mlcream

15mlred wine vinegar

Instructions

Step 1

Leave the potatoes submerged in the cold salted water until you’re about 30 minutes away from serving.

Step 2

Start the goulash by sautéing the onion in a large heavy-set pot on low-medium heat until translucent, then adding garlic, before adding the vegetables. Toss in all the herbs and spices, and then deglaze with the wine and stock, ensuring nothing has stuck to the bottom. Allow this to cook and the flavours to amalgamate nicely, which takes about 40 minutes. Add the cream with about 20 minutes to go, and continue cooking until the goulash is a rich red colour again. Taste for salt, and add the red wine vinegar just before turning off the heat to wake up the flavours.

Step 3

When 30 minutes before serving, turn the heat on the potatoes, and bring to a boil. Cook until the potatoes are soft all the way through - for me this was 15 minutes (from starting to boil). Drain, and return the potatoes to the pot they were boiling in, so the residual heat dries the potato a bit. Then add the butter and milk, and start mashing. Depending on your potato, you may need a splash more milk to loosen up the mash, but the amount listed is about right.

Step 4

Serve the mash, surrounded by goulash, garnished with chopped chives.