Beef goulash with pumpernickel

1.

Pat the meat dry, cut a little smaller if necessary. Peel and dice the onions. Clean the mushrooms, wash them if necessary and cut them in half depending on the size.

2.

Heat the oil in a casserole or roasting pan. Brown the meat in 2–3 servingsto fry. Season with salt and pepper. Finally add the ham cubes, onions and mushrooms and fry them. Season with salt and pepper.

3.

Crumble the pumpernickel and stir in. Stir in 3/4 l water and stock and bring to the boil. Cover and braise for about 1 1/2 hours.

4.

Cut the cucumber into slices. Approx. Add the silver onions to the goulash 5 minutes before the end of cooking. Season to taste with salt and pepper. Serve with sour cream and coarse pepper. Fresh farmhouse bread tastes good with it.