Goulash stroganoff with mushrooms Recipe

Name: Goulash stroganoff with mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 200 g Blade roast; 200 g Button mushroom; 500 mL (2 cup) Broccoli; 80 mL (? cup) White rice; 1 Chicken bouillon cubes; 30 mL (2 tablespoon) Paprika; 1 tablespoon Mustard; 1 tablespoon Crème fraîche; 30 mL (2 tablespoon) Olive oil; 2 pinch Salt; 2 pinch Pepper

Ingredients

200 g Blade roast
200 g Button mushroom
500 mL (2 cup) Broccoli
80 mL (? cup) White rice
1 Chicken bouillon cubes
30 mL (2 tablespoon) Paprika
1 tablespoon Mustard
1 tablespoon Crème fraîche
30 mL (2 tablespoon) Olive oil
2 pinch Salt
2 pinch Pepper

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 2

Instructions

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.