Chanterelle goulash

Name: Chanterelle goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 TABLESPOONS Oil; 750 g lean pork goulash; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TSP Instant clear meat stock; 2 Bay leaves; 300 g Chanterelles; 100 g streaky smoked bacon; 4 Stem(s) Thyme; 200 g wide ribbon noodles

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 medium-sized onions
2 TABLESPOONS Oil
750 g lean pork goulash
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TSP Instant clear meat stock
2 Bay leaves
300 g Chanterelles
100 g streaky smoked bacon
4 Stem(s) Thyme
200 g wide ribbon noodles

Directions

1
Onions peel and roughly chop. Heat the oil in a pot and fry the goulash in 2 portions. Take it out, fry the onion in hot frying fat. Add meat, dust with flour and sauté briefly. Season with salt and pepper. Add 750 ml water while stirring.
2
Bring to the boil, add stock and bay leaf. Cover and braise over a mild heat for about 1 1/2 hours. Carefully wash, clean and pat dry the chanterelles. Cut bacon into cubes. Wash thyme, dab dry, set aside some for garnishing, chop the rest finely. Cook ribbon noodles in boiling salted water according to package instructions. Fry bacon in a hot pan for 1-2 minutes. Add chanterelles and thyme, fry for 3-4 minutes while turning. Season with pepper. Stir the chanterelles and bacon mixture into the goulash. Season goulash with salt and pepper. Drain the noodles and let them drain.
3
Add chanterelles and thyme, fry for 3-4 minutes while turning. Season with pepper. Stir the chanterelles and bacon mixture into the goulash. Season goulash with salt and pepper. Drain the noodles and let them drain. Serve the goulash with the noodles. Garnish with thyme put aside. Serve with salad