'Yellow Mushroom Goulash'

Ingredients:
Yellow mushrooms 900 g 2 lb
Vienna sausages 2 pcs
Eggs 4 pcs
Sweet pickles 4 pcs
Onions 2 med
Sour cream 4 ts
Oil 30 ml 2 tbs
Sweet paprika
powder 15 g 1 tbs
Marjoram touch
Caraway seeds touch
Garlic, chopped 3 g 1/2 ts
Salt as needed
Pepper as needed
Vinegar 5 ml 1 ts
Lemonjuice 5 ml 1 ts

Procedure: Chop onions very fine, saute until golden brown. Take off from heat, stir in paprika powder. Add a dash of vinegar and water. Season with caraway seeds, marjoram and chopped garlic. Let simmer for 10 minutes.

Saute yellows mushrooms separate. If they are very wet and have too much water, dry them a little. Add to the goulash sauce, check seasoning if needed and add lemonjuice. Let simmer for a few minutes. Take off the heat and add sour cream. Do not cook anymore. Make fried eggs and, in the same pan, fry the sausages. For a nice effect, cut them cross-wise at the end. Cut pickles into a fan shape.

Put goulash in a soup plate; set fried egg on top. On the side, arrange the fried sausage and pickle. Serve with fresh bread or boiled parsley potatoes.

Tip: Local markets are now selling a variation of field and forest mushroom. Pick or use only what you are familiar with. Yellow mushrooms (fox ears or lisitshki in Russian language) are the best known and widely used.