Burgundy goulash with mushrooms

Name: Burgundy goulash with mushrooms
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g small onions; 2-3 (approx. 200 g) Carrots; 1 kg mixed goulash; 2 TABLESPOONS oil, salt, pepper; 2 TABLESPOONS Tomato paste; 1 go. Tbsp. flour; 1/4 l Red wine (Pinot Noir); 250 g Mushrooms; 150 g chanterelles, 1 tablespoon butter; 5 TABLESPOONS Whipped cream; 2-3 stem(s) Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g small onions
2-3 (approx. 200 g) Carrots
1 kg mixed goulash
2 TABLESPOONS oil, salt, pepper
2 TABLESPOONS Tomato paste
1 go. Tbsp. flour
1/4 l Red wine (Pinot Noir)
250 g Mushrooms
150 g chanterelles, 1 tablespoon butter
5 TABLESPOONS Whipped cream
2-3 stem(s) Parsley

Directions

1
Onions peel, halve or quarter. Peel, wash and chop the carrots. Dab the meat dry well and chop it smaller if necessary.
2
Heat the oil. Sauté the meat in it in portions. Fry onions and carrots briefly, season. Stir in tomato paste and flour and sweat it. Deglaze with wine and 3/4 l water, bring to the boil. Cover and stew for about 1 1/2 hours
3
Clean the mushrooms, wash if necessary and dab dry. If necessary, cut smaller and fry in hot butter
4
Add the cream to the goulash about 15 minutes before the end of cooking time. Season to taste. Wash parsley, chop finely and sprinkle over it. Served with: Spaetzle and green salad