Chicken Goulash with Mushrooms

Cut the mushrooms into larger pieces. Sauté them in a tablespoon of lard in a pan until golden. Then salt them and set aside in a pot where you will later simmer the goulash.

In another tablespoon of lard in the same large pan, slowly fry the finely chopped red onion until golden brown to dark. When it is nearing perfection, add cumin, stir, and push it completely to the side, add the last tablespoon of lard and the chicken meat cut into larger pieces.

When the meat is golden brown, salt it, mix it in the pan with the onion, reduce the heat, and start seasoning with pressed garlic, smoked paprika, and goulash seasoning. Stir, quickly add tomato paste and bay leaves. Sauté for just half a minute and immediately deglaze the mixture with broth to release everything stuck to the sides of the pan.