is having a moment it's become the next place you want to be and with good reason i'm carol yelverton and this is hungry for travel t v slovenia is one of the most sustainable countries you'll find with hills and green forest that go on forever and  completely gorgeous coastline to boot she's surrounded by italy the alps and eastern europe all of which have played an influence in her cuisine right now we're going to do a favorite dish called go longish and it's these flamini inversion goulash so let me show you how how this is that refund goulash clearly something in style and it's really really delicious this is a dish where you have a few elements that when they're done perfectly you don't need more than that so we're starting to still eat and what i've done here is i've cut it so it's more like one and a half inches just so i do use it heat that way good gosh it's really a soup you know we keep thinking that it's a stew that's kind of because it's very very thick but it's actually a soup so we're going to approach it from that direction today so typically when you're making goulash you brown meat and then you have browned onions and typically you put the onions in and let the brown up i would put this over here actually for today let it down up with the beef but i brought the ideas ahead of time just to get us going get things moving so that we let this heat up all come together and that i had some potatoes washed potatoes you don't have to use potatoes that there are other options that i'm going to share with you as we move on but here we're just going to throw some potatoes on our food and then the big key here is not just paprika but hungry and paprika when you get this and i found it in the store but you can order it on line it tastes very very different from the stuff of the tin or the container and when you sniff it you will get this deep beautiful flavor it's kind of a little sweet but it's not sweet at all and savory and this is what makes or breaks your goulash believe me so i'm going to put a good amount in there so i got a tablespoon and you can have more as you go of course you know taste as you go if you want more add more i actually will tend to put a lot more in because i just love the flavor so much but this is a good starting point then i want to show you these beautiful  pretty and again so different when you get something fresh i buy these fresh and then you know do they come in a packet in a plastic packet i freeze them because how often you want to use a whole packet and you know twenty baillieu's so i take it out when i'm ready and for this  going to put in one of these beautiful day leaves and then you know what we're pretty much done with our seasoning so you know that well you know relatively fast sometimes it takes a long time to season our food but we're going to what we're going to add next to some piece of stock and we just gives it a really lovely quality and it's going to flavor so we just stir that all together and then we just let this cook for about an hour and a half you cook at a low heat for a long time and that's really how  it just you know everything comes together and all that paprika goes into everything and it just tastes really really delicious so while that is cooking about the last forty five minutes of cooking i'm my own little refund on this to do slovenia has a lot of beautiful bring all this over and show you how we're going to do this so these are our oyster mushrooms i know they look very different from the button mushrooms that you see in the supermarket and you can see kind of how they are and i've wiped them down and then you just kind of pull them apart these don't need to be wiped as much as you said button mushrooms or certainly porcine mushrooms or portabella mushrooms but then you see here they are these are pretty big ones you don't always get in this big so i'm just going it just gently break them apart never cut never ever ever cut please do me a favor don't cut the mushroom because you just want things to move on their own here with us so like button mushrooms you have to cut you know that's fine but these you can just shred and they can as big or as little as you want so we have our mushrooms and  batch of them and then it has some of oil and these soak up that all of oil beautifully and it enhances the flavor and it just you know really has a nice luscious element again we've got some salt when i put on and then it's fresh time time and mushrooms and i make a lot of mushrooms i roast mushrooms a lot i love them on on all kinds of meets with soups so that's kind of one of my favorite things to do sometimes i mix lots of different types of mushrooms together too and that makes an amazing flavor but for here for this dish for our it is different about these oyster mushrooms which are you find in slovenia and they're very beautiful and electable so time goes beautifully on mushrooms especially when you roast them it's just  complements the flavors again you find time in slovenia so it's all natural to that country a beautiful food to their beautiful fresh foods and they have seafood along the coast which is fantastic as well so just mix all these together around you know i don't want too much on the edges i don't want too many wires because they'll just get really dried up when we're when we're roasting them for going to twenty five degree oven for twenty five minutes or so check halfway and turn and then you know just look you'll see when they kind of reach this point let me show you these are already done so you can see the difference and how they come out they've really they've shrunk they've gotten brown the flavor is much more intense and beautiful to them and you know they just they are leaf in here we're not going to serve that we always take that out put it in the side i just put this on the pot for now ok so have a nice bowl of beautiful glass and then we're going to add mushrooms on top ok and that just makes a beautiful presentation and you don't lose the flavor of the mushrooms in the glass you really get that flavor here that's a little bit i take it off here we go so we have that all around the top and then what i like to do you drizzle it on the top of a prepared dish and it just adds the nice element and each she was a little tiny tiny bit so we're not going to use much here at all which is going to have only a couple drops a couple of drops there you go perfect that's all she wrote and then i like to put some parsley on top just for a little color to time i make a pretty and then one of the things i love to do now is not you don't always find this in slovenia putting a sour cream on the side but you do in some areas and again it's some diverse there are so many different recipes and ways of doing the stash so i'm just adding a little sour cream on the side so i've got that there it's just going to add a little acidic element and i don't like that in cooking when i cook i just like to add that i don't so you can see here is our finished product here it is love again that that little shot of sour cream on the side is just sensational slovenia by the way is the first country to be declared a green destination and once you're there you're going to find so much to do here is a time lapse video that will help show you really diverse there are lots of small areas that make up the country and they all contribute to it's a big beautiful scope slovenia's food scene is really starting to emerge to you here's a closer look at the connery happenings you'll find there boy everything looks delicious there definite well i hope you've enjoyed this recipe and i want to share with you just as we finish up that there are a couple ways to go about this i have the potatoes in this got lots and i'm putting some bread and it really has a nice textural element is good for dipping and having