Mushroom Goulash

Melt the light butter, cut the onions into rings and roast them in it until golden. Add the caraway seeds, marjoram, mushrooms, salt and garlic clove, stir and heat.

When the mushrooms are browned and the escaped mushroom juice has evaporated, dust with flour and turn yellow. Fill up with clear soup. Cook for 10 minutes and season with ketchup. At the end, stir the paprika powder into the melted butter and add to the dish form, giving it a nice color.

Rinse and finely chop the parsley, fold in before serving.

It goes well with mashed potatoes.

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