Burgundy forest mushroom goulash

Name: Burgundy forest mushroom goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 400 g Beef and pork goulash; 250 g small onions; 200 g Carrots; 20 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS Tomato paste; 1/4 l dry red wine (e.g. Burgundy); 250 g Mushrooms; 150 g Chanterelles; 1 TABLESPOON Butter; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

400 g Beef and pork goulash
250 g small onions
200 g Carrots
20 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2 TABLESPOONS Tomato paste
1/4 l dry red wine (e.g. Burgundy)
250 g Mushrooms
150 g Chanterelles
1 TABLESPOON Butter
5 TABLESPOONS Whipped cream
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Peel and halve onions. Peel carrots and cut into small cubes. Heat clarified butter in a frying pan. Brown the meat well in it.
2
Add onions and carrots and fry briefly. Season with salt and pepper. Dust with flour. Add tomato paste, deglaze with wine and 3/4 litre water. Bring everything to the boil, cover and stew at low heat for about 1 1/2 hours.
3
Clean, clean and halve the mushrooms. Wash and drain the chanterelles and possibly cut them a little smaller. Heat butter in a pan. Sauté the mushrooms in it and add them to the goulash about 15 minutes before the end of the cooking time.
4
Refine the goulash with the cream. Season again with salt and pepper. Wash and finely chop the parsley. Arrange the goulash in a bowl and serve sprinkled with parsley. Serve with lettuce and parsley potatoes.