Mushroom goulash

Method

1. 01

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

2. 02

   Peel the onions and garlic. Cut the peppers in half and remove the seeds. Wash, clean and cut the champignons in large pieces.

3. 03

   Cut the onions with quarter rings. Cut the garlic with thin plates or cut it small. Roast the onions and garlic in vegetable oil until light golden.

4. 04

   Cut the pepper with a large straw or large cubes. Add the pepper to the onions and fry for 5-7 minutes.

5. 05

   Cut the mushrooms in big pieces. Add them to the pan. Grill all together on an average heat of about 10-15 minutes.

6. 06

   Cut the tomatoes large and add to the pan. Also add the tomato paste. All right, mix it up.

7. 07

   Send goulash. Add the spices.

8. 08

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

9. 09

   Add bay leaf, scented pepper and cook goulash for another 5 minutes. Then add the chopped greens to the goulash, turn off the fire, cover it and let it brew for 30 minutes.

10. 10

    Serve with potatoes or rice.