Black Forest mushroom goulash

Name: Black Forest mushroom goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg mixed goulash; 3 Onions; 100 g Black Forest Ham (piece); 400 g mixed mushrooms (e.g. mushrooms and chanterelles); 3 Carrots; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1/4 l dry red wine; 2-3 TABLESPOONS cherry brandy; 1 l Meat broth; 2 fresh bay leaves; 1 collar Thyme; 250 g Spaetzle flour (double handle wheat flour 405, alternatively normal); 2 Eggs (size M); 100 ml Milk; 5-6 Tbsp Mineral water; 1-2 TABLESPOONS Butter; 2-3 TABLESPOONS Cornstarch; 7-10 Tbsp Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg mixed goulash
3 Onions
100 g Black Forest Ham (piece)
400 g mixed mushrooms (e.g. mushrooms and chanterelles)
3 Carrots
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1/4 l dry red wine
2-3 TABLESPOONS cherry brandy
1 l Meat broth
2 fresh bay leaves
1 collar Thyme
250 g Spaetzle flour (double handle wheat flour 405, alternatively normal)
2 Eggs (size M)
100 ml Milk
5-6 Tbsp Mineral water
1-2 TABLESPOONS Butter
2-3 TABLESPOONS Cornstarch
7-10 Tbsp Sugar

Directions

1
Dab meat dry and cut into small cubes. Peel and roughly dice the onions. Cut ham into slices. Clean and wash the mushrooms (e.g. chanterelles) and halve or quarter them depending on size. Peel carrots, halve lengthwise and cut into slices
2
Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms and carrots for 5-6 minutes, season with salt and pepper and remove. Add meat and remaining oil in portions to the hot frying fat, fry meat well all around, season with salt and pepper. Take out the finished meat. Finally, add ham, tomato paste and onions to the hot fat and fry for 4-5 minutes. Season with salt and pepper. Deglaze with red wine, kirsch and stock, add bay leaf and all the meat, bring to the boil. Cover and cook for about 1 1/2 hours, if necessary add some water in between. Wash thyme, shake dry. Pluck leaves from the stalks and chop. Approx. 30 minutes before the end of the cooking time, add carrots, mushrooms and half of the thyme and cook with it
3
Mix flour, eggs, salt, milk and mineral water to a tough dough, let it swell for about 15 minutes. Bring 3 litres of salted water to the boil, add the dough to the water in portions over a button grater (or scrape it over a board as spaetzle). Cook the knöpfle in the slightly boiling water until they rise to the top. Remove the buttons, put them on an oiled baking tray and let them cool down. Process remaining dough in the same way
4
Melt butter in a coated pan. If necessary, toss the knobs in 2 portions for 3-4 minutes while turning, stir in the remaining chopped thyme and season with salt and pepper.
5
Mix starch with a little water until smooth, use to thicken goulash. Season to taste with salt, pepper and a little sugar, arrange and garnish with the remaining thyme. Serve with the buttons and a little sour cream to taste