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Slovenian "Chicken" Goulash
Created by AndrewM, Monday, 28 December 2009


A traditional Eastern European dish, with a meaty mushroom.

  • 1.5 lb. Lyophyllum decastes (Fried Chicken Mushroom) caps, sliced coarsely
  • 1.5 lb. young yellow potatoes, quartered
  • 2 medium-size onions, finely chopped
  • 2 cloves garlic, crushed
  • 3 T. oil
  • 2 t. white wine vinegar
  • 2 T. tomato paste
  • 1 bay leaf
  • 1 t. ground cumin
  • 1/2 - 1 C. vegetable stock
  • 1 t. paprika (regular, smoked or hot)
  • salt and pepper to taste
  1. Heat oil in a stew pot over medium heat
  2. Add onions, sprinkle with vinegar and saute until onions until glassy.
  3. Add mushrooms and garlic, stew covered until mushrooms are soft, or about 15 minutes.
  4. Add 1/2 C. stock, potatoes, bay leaf, cumin, tomato; cover and stew until potatoes are cooked, or about 15 minutes (if the goulash becomes to dry, add more stock).
  5. In a small sauce pan, fry paprika in remaining oil for about 30 seconds.
  6. Add to the goulash, salt and pepper to taste, and serve.
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