Clean the mushrooms and cut them in half, depending on their size. Wash the peppers and cut them into short strips. Peel and dice the onion. Peel and press the garlic.
Sear the meat well on all sides. Remove and season with salt and pepper. Fry the plze, peppers, onions and garlic in the drippings.
Add the tomato purée, sweat briefly and dust with flour. Return the meat to the pot and pour in the soup. Add green pepper and simmer covered over medium heat for 1.5 hours.
Add the tomatoes with their juice to the goulash, chop coarsely and simmer for another 30 minutes.