Beef goulash with mixed wild mushrooms
very easy
150 mins
150 mins
Ingredients
- 75 g streaky bacon
- 500 g Onions
- 1 kg Beef for goulash
- 3 TABLESPOONS clarified butter
- 2 TABLESPOONS Tomato paste
- 1/4 l Red wine
- 2 Bay leaves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Sugar
- 250 g Mushrooms
- 200 g Chestnut mushrooms
- 1 TABLESPOON Oil
- 1 TABLESPOON Butter
- 250 g Flour
- 5 Eggs (size M)
- 75 ml Mineral water
- 100 g fresh cranberries
- some stem(s) Thyme for garnishing
Directions
- 1
Cut the bacon into fine strips. Peel and chop onions. Dab meat dry and cut into cubes. Leave the bacon in a roasting pan for about 3 minutes. Add clarified butter and meat and fry vigorously for about 10 minutes.
- 2
After about 8 minutes add tomato paste and onions.
- 3
Deglaze with red wine, bring to the boil and simmer for about 3 minutes. Add 3/4 litre water, bring to the boil. Season vigorously with bay leaf, salt, pepper and sugar. Stew in a closed roaster for about 2 hours until soft.
- 4
Clean and trim the mushrooms and possibly halve them. Heat oil and butter in a large pan. Fry the mushrooms for about 4 minutes while turning them. Season with salt and pepper.
- 5
For the spaetzle, mix flour and 2 teaspoons salt in a bowl. Whisk the eggs with mineral water and gradually stir into the flour. Beat with a wooden spoon until the dough starts to bubble. Place dough in portions on a wooden board, scrape into boiling salt water (or press through a spaetzle press) and cook for 3-4 minutes.
- 6
Lift out with a skimmer and drain on a sieve.
- 7
Add the mushrooms and cranberries to the goulash about 5 minutes before the end of the cooking time. Arrange spaetzle and mushroom goulash on plates. Garnish with thyme as desired.
Nutrition Facts
970 kcal
62 g
42 g
76 g
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