Clean the mushrooms, and cut into larger pieces.
In heated oil fry bacon and onion, and add the carrot.
Add the prepared strained mushrooms and dried edible bolete.
Fry all together well and sprinkle with Vegeta Gourmet Stock Powder. Through cooking, keep adding small amounts of hot water.
When the mushrooms have softened a little, add the bay leaf, celery stick, marjoram, salt and continue cooking.
Just prior to finishing the goulash add some pepper.
Mix corn flour in some water, and add to the goulash. Then add sour cream, garlic and parsley, and finish off with a pinch of vinegar.
While preparing this dish, separately cook the potato, mash it and mix in with the goulash.
This dish can be served with mashed potato or cooked potato, diced, and mixed in with goulash.
Instead of vinegar, white wine can also be used.
Thickness is added with mashed potato and corn flour.