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Goulash stroganoff with mushrooms

White rice and broccoli

00:50

Total: 50 min

00:20

20 min

00:30

30 min

Ingredients

2 servings
  • 200 g Blade roast
  • 200 g Button mushroom
  • 200 g Broccoli
  • 60 g White rice
  • 1 Chicken bouillon cubes
  • 1 teaspoon Paprika
  • 1 tablespoon Mustard
  • 1 tablespoon Crème fraîche
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper

Preparation

  • Rinse and slice the mushrooms.
  • Dice the meat.
  • In a cocotte, heat 1 tablespoon of olive oil.
  • When the oil is foaming, brown the diced meat.
  • Dilute the bouillon cube in 750 ml of lukewarm water.
  • Put the mushrooms and the dissolved bouillon cube in the casserole. Stir well.
  • Incorporate the mustard, paprika, and mix.
  • Close the casserole and simmer for 25 minutes over medium heat.
  • In the meantime, cook the broccoli in boiling water following the indications on the package.
  • Steam the rice for 7 minutes.
  • At the end of cooking time, open the casserole, add the cream and dilute gently over low heat.
  • Serve the goulash stroganoff with mushrooms along with white rice and broccoli.

Recipe tips

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