Goulash

Dice and brown the meat one small portion at a time.

Add the diced onions and the garlic as well as the dried mushrooms and brown with the meat.

Stir in some red wine and add the hot stock.

Bring the whole thing to a boil then reduce the heat to a simmer. Cover the pot and cook slowly for 1 1/2 hour or until tender. Always make sure to check on the Goulash occasionally so it doesn't burn. Add some more stock if needed.

Season with paprika towards the end only or else the entire dish will taste bitter. Add some cornstarch if you prefer your stew/ sauce not to be too thin. Add some sour cream to refine. Serve with boiled potatos, penne or wild rice