Being home more we have rediscovered the joys of home cooking. We’ve also been reminded of just how important and powerful what we eat is. Comfort food can be healthy food, like this mushroom and beef goulash.
Our focus is staying well and we love that there are so many foods out there that have great health benefits and assist with disease prevention.
Mushrooms offer health benefits such as antioxidants, vitamins, and minerals in bulk. Especially when combined with other nutrient-dense foods.
Together with the South African Mushroom Farmer’ Association we have shared some tummy delights for kids, that include mushrooms.
Mushrooms – The Ultimate Winter Ingredient
As we head into winter we’re including more mushrooms in our diet. Mushrooms are one of my absolute favorite winter ingredients, not only because of their incredible health benefits but their umami.
Umumi (or savory taste) is one of the most important concepts in Japanese cooking. Foods, like mushrooms, that have strong umami flavors add richness and depth of flavor to soups, broths, stews etc.
The traditional ‘tongue map’ that we learned at school (different tastes in different regions of the tongue) has been proven incorrect.
Most taste buds on the tongue and other regions of the mouth can detect umami taste, irrespective of their location.
This makes ingredients like mushrooms all the more important for adding a distinct flavour and richness to winter dishes.
The South African Mushroom Farmers’ Association has more about umami HERE.
Mushroom And Beef Goulash
Goulash and stews bring back lots of childhood memories for me. Nostalgic dishes are the perfect way to bring hygge into your home in winter.
Sitting around the table, recounting memories with family is one of the greatest joys. This mushroom and beef goulash is a great way to recreate that nostalgia in your home.
Mushroom And Beef Goulash
- 500 g stewing beef
- 1 tbsp flour
- 1 onion finely diced
- 3 red peppers cut into 4cm squares
- 2 cloves garlic minced
- 500 g baby button mushrooms halved
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 400g tin crushed tomatoes
- 1 cup fresh cream
- 2 tbsp parsley roughly chopped
- fluffy white rice to serve
- blanched peas to serve
- Preheat the oven to 160°C.
- Cut the stewing beef into large pieces and toss with flour.
- In a large pot sear the beef with a drizzle of olive oil and set aside.
- In the same pan add a fresh drizzle of olive oil if necessary and sweat the onion.
- Once the onion is soft add the red peppers and garlic. Allow it to cook until the peppers have softened, about 5 minutes.
- Add the tomato paste and cook for an additional 2-3 minutes.
- Finally add the paprika, crushed tomatoes and stock. Stir well and bring to a gentle simmer.
- Put the lid on the pot and place in the oven for 1 ½ hours or until the beef is tender.
- Remove from the oven and add the mushrooms.
- Place on a low burner and reduce until the goulash thickens.
- Finish the goulash with the cream and parsley.
- Serve on rice alongside freshly blanched peas.
Check back in next Monday to see what other delicious mushroom winter comfort foods we make! In the meantime, check out my recipe section for some of our previous mushroom recipes.
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.