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 and pepper; 2 TABLESPOONS Tomato paste; 250 ml Red wine; 7-10 Tbsp Sugar; 2 Bay leaves; 250 g Flour; 4 Eggs (Gr. M); 75 ml Sparkling mineral water; 500 g mixed wild mushrooms (alternatively mushrooms); 1 TABLESPOON Oil; 1 TABLESPOON Butter; 100 g Cranberries (fresh or frozen)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

A good shot of red wine brings out the best in mushrooms, beef and cranberries at a hearty autumn meal - a delight on colder days

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 and pepper
2 TABLESPOONS Tomato paste
250 ml Red wine
7-10 Tbsp Sugar
2 Bay leaves
250 g Flour
4 Eggs (Gr. M)
75 ml Sparkling mineral water
500 g mixed wild mushrooms (alternatively mushrooms)
1 TABLESPOON Oil
1 TABLESPOON Butter
100 g Cranberries (fresh or frozen)

Directions

1
For the goulash, cut bacon into strips. Peel onions and chop them roughly. Dab meat dry. Fry bacon in a roasting pan until crispy, remove. Heat clarified butter in bacon fat. Fry the meat in it in portions. Fry the onions at the end. Add all meat. Season with salt and pepper. Stir in tomato paste and sweat briefly. Deglaze with red wine, bring to the boil and simmer for about 3 minutes. Add 750 ml water, bring to the boil. Season with salt, pepper, 1 tsp. sugar and bay leaf. Cover and stew for about 2 hours.
2
For the spaetzle dough, beat the flour, eggs, 1 teaspoon salt and mineral water in a bowl with a wooden spoon with a hole until the dough shines. Let it rest for about 1 hour.
3
Clean the mushrooms, wash briefly, dab dry and chop finely. Heat oil and butter in a large pan. Fry the mushrooms in it in portions for about 5 minutes. Season with salt and pepper. Select fresh cranberries, wash and drain, defrost frozen fruit.
4
For the spaetzle, press the dough with a spaetzle press in plenty of boiling salted water or scrape it off the board. Leave to cook until the spaetzle float to the surface. Lift them out, let them drain and keep them warm.
5
Add the mushrooms and cranberries to the goulash about 5 minutes before the end of the cooking time and braise them. Season goulash to taste. Serve with the spaetzle.