117. Mash and Mushroom Goulash

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.

Good

% Daily Values based on a 2,000 calorie diet

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.