← All recipes

🍽️ Creamy Mushroom Stew with Potatoes

306 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 600 g
• mushrooms, brown 600 g
• carrots 4 pcs.
• onions, yellow 4 pcs.
• garlic cloves 1 pcs.
• potatoes, mostly waxy 800 g
• rosemary, fresh 5 g
• thyme, fresh 5 g
• oil 2 tbsp
• tomato paste 2 tbsp
• red wine, dry 200 ml
• soy sauce 5 tbsp
• vegetable broth 1 L
• chives, fresh 10 g
• soy yogurt 200 g
• salt pinch
• pepper, black ground pinch
• cornstarch 4 tbsp

Instructions

1. 1. Clean the mushrooms with a kitchen towel and cut them into quarters.
2. 2. Peel the carrots, trim the ends, and slice them.
3. 3. Halve the onions, peel them, and cut them into strips.
4. 4. Peel the garlic and chop it finely.
5. 5. Peel the potatoes, rinse them, and cut them into approx. 2 cm cubes.
6. 6. Wash the herbs and pat them dry.
7. 7. Heat 2 tbsp of oil in a pot over high heat.
8. 8. Sauté the mushrooms in it for approx. 5 minutes.
9. 9. Add the onions, garlic, potatoes, carrots, and herbs.
10. 10. Sauté the vegetables for another approx. 2 minutes.
11. 11. Stir in the tomato paste and roast it for approx. 1 minute.
12. 12. Deglaze with red wine and soy sauce.
13. 13. Let the liquid reduce for approx. 2 minutes.
14. 14. Add the broth.
15. 15. Simmer the goulash for approx. 20–25 minutes on low heat.
16. 16. Wash the chives and pat them dry.
17. 17. Slice the chives into fine rings.
18. 18. Mix the soy yogurt with the chives in a bowl.
19. 19. Season the soy yogurt mixture with salt and pepper.
20. 20. Mix the cornstarch with a little water in a separate bowl.
21. 21. Add the starch mixture to the goulash.
22. 22. Let the goulash simmer further until it thickens.
23. 23. Season the goulash finally with salt and pepper.
24. 24. Serve the goulash on plates.
25. 25. Serve with the chive soy yogurt and enjoy the meal.

Nutrition per serving

• kcal: 306
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 45 g