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Mushroom goulash from mushrooms
3 servings30 min
Champignons - 300 grams, Onions - 1 pc., Carrots - 1 pc., Tomato paste - 1 tbsp., Wheat flour - 1 tbsp., Water - 200 ml, Vegetable oil - 20 ml., Bay leaf - 1 pc., Salt - to taste, Dry spices - to taste
How to make mushroom goulash from mushrooms? Prepare the necessary ingredients for this. Mushrooms can take any, for your taste. I took the champignons. For goulash, I really like to use small fungi. 
Peel the onions and carrots and rinse them in running water against contaminants. Finely chop the onions, and rub the carrots on a coarse or medium grater. 
Preheat the pan to hot and pour a little vegetable oil on it. Fry the carrots and onions over a medium heat for 2-3 minutes to soften the vegetables. 
At this time, rinse the champignons thoroughly and cut. Since my fungi are small, I cut them only in half. If your mushrooms are large, then they can be cut into 4-6 parts. 
Add the chopped mushrooms to the pan. Stir everything and fry for a further 2-3 minutes. 
Then sprinkle the flour over all the mushrooms in an even thin layer through the strainer. Stir. 
In a separate glass, mix the water and tomato paste. Pour over the mushrooms and bring everything to a boil. Thanks to the added flour, when heated, the mass will begin to thicken. Add salt and spices to taste. For the fragrance, put the bay leaf. Simmer the mushrooms under the lid over a low heat for 12-15 minutes. 
During extinguishing, mushrooms will decrease in size. If you like to have a lot of gravy, then you can add more water. Mushroom goulash with gravy ready! Delicious with a side dish of potatoes or pasta. Enjoy your meal!