Beef goulash with mixed wild mushrooms

Name: Beef goulash with mixed wild mushrooms
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 75 g streaky smoked bacon; 500 g Onions; 1 kg Beef goulash; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Tomato paste; 1⁄4 l Red wine; 2 Bay leaves; 250 g Flour; 4 Eggs (Gr. M); 75 ml Mineral water; 500 g mixed wild mushrooms (e.g. chestnuts and mushrooms); 1 TABLESPOON Oil; 1 TABLESPOON Butter; 100 g Cranberries (fresh or frozen)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

75 g streaky smoked bacon
500 g Onions
1 kg Beef goulash
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2 TABLESPOONS Tomato paste
1⁄4 l Red wine
2 Bay leaves
250 g Flour
4 Eggs (Gr. M)
75 ml Mineral water
500 g mixed wild mushrooms (e.g. chestnuts and mushrooms)
1 TABLESPOON Oil
1 TABLESPOON Butter
100 g Cranberries (fresh or frozen)

Directions

1
Cut the bacon into fine strips. Peel and roughly dice the onions. Dab meat dry. Fry the bacon in a roaster or stew pot without fat until crispy, remove. Heat clarified butter in bacon fat.
2
Brown the meat in portions on all sides over a high heat. Finally fry the onions. Add all meat again. Season with salt and pepper. Stir in tomato paste and sauté briefly.
3
Deglaze with red wine, bring to the boil and simmer for about 3 minutes. 3⁄4 Add l water, bring to the boil. Season with salt, pepper, 1 tsp. sugar and bay leaf. Cover and braise over medium heat for about 2 hours.
4
For the spaetzle, knead flour, eggs, 2 teaspoons salt and mineral water with the dough hooks of the mixer to a thick dough. Beat with a wooden spoon until the dough throws bubbles. Cover and let rest for about 1 hour.
5
Clean the mushrooms, rinse briefly if necessary, drain and cut in half. Heat oil and butter in a large pan. Fry the mushrooms for 5 minutes in portions, turning them over. Season with salt and pepper.
6
Select fresh cranberries, wash, drain and defrost frozen fruit.
7
Bring plenty of salted water to the boil in a large pot. Spread the dough thinly in portions on a damp spaetzle board, scrape fine strips into the boiling water with the back of a knife (or press through a spaetzle press).
8
Cook until the spaetzle rise to the water surface. Lift them out with a skimmer and let them drip off.
9
Add the mushrooms and cranberries to the goulash about 5 minutes before the end of the cooking time. Season the goulash to taste again. Serve with spaetzle.