Mushroom Cream Pork Goulash

I haven't had creamy pork goulash in a long time. 

Not sure what to cook, I walked through the supermarket and picked up a punnet of brown button mushrooms. OK, a dish with mushrooms was the way to go.

At the fresh meat section I looked in and was not getting an idea. Then I found some pork goulash that had a red sticker on top. Only good for today and 50% off. Fight foodwaste.

The goulash with mushrooms was the dish of the day. Some longlasting double cream needed to go too. Perfect choice.

Recipe for 3:

500 g pork goulash

3 medium yellow onions

3 garlic cloves

1 bay leaf

2 tbsp oil

3 tsp flour

400 ml beef stock

125 ml veg stock

3 majoram stalks

salt, pepper, smoked paparika, sweet paprika, thyme

250 g brown button mushrooms

200 ml double cream

Salt the pork and brown it in oil. Add chopped onions and garlic and give it 3 more minutes.

Add seasoning and flour and stir well. Pour in the stock and add the chopped mushrooms and bay leaf. Bring to a boil, cover and cook for 85 min on medium heat.

Serve with short pasta.