Chicken Goulash with Mushrooms

INSTRUCTIONS

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Transfer to the pot with the mushrooms, bring to a gentle boil, and simmer for 20 minutes. After this time, thicken the goulash with crumbled breadcrumbs from old bread – adjust the amount according to your own idea of the goulash's thickness. Again, simmer on low heat for at least another 20 minutes. After 60 minutes of boiling, the meat will start to fall apart. When you are satisfied with the consistency, season and add rubbed marjoram.
• 5
  If you don't have older bread, just add about 2 tablespoons of cornstarch mixed in about 100 ml of cold water to the goulash for the last 5 minutes of boiling. If lumps remain in the water, strain this mixture through a fine sieve.