preparation

Fry the finely chopped onions in a little olive oil in a larger pot. Cut the bacon into fine strips and fry with the onions.

Add the cleaned and roughly chopped mushrooms, the peeled potatoes cut into bite-sized cubes and the soup greens cut into fine cubes (1 carrot, 1/2 slice of celery, 1 small piece of parsley root) to the pot. Roast everything well, stirring regularly. (But be careful: don't let anything burn!)

Add paprika powder, tomato paste and a little ground cumin over the roasting vegetables and mix well. Dust with a heaped tablespoon of flour, mix in and pour in hot water or vegetable stock until everything is well covered but not too runny.

Now let the goulash simmer on medium heat for about 25 minutes. Season with salt, pepper, freshly picked thyme and a little nutmeg and season to taste. If you like it a little more delicate, you can round off the goulash with approx. 100ml whipped cream. Of course, you can also add a dollop of cream or natural yogurt to the middle of the plate when serving. Plus a crisp, fresh baguette and a green salad. Have a good meal!