Chanterelle goulash with ribbon noodles

Name: Chanterelle goulash with ribbon noodles
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 3 large onions; 750 g Pork goulash; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 (30 g) slightly heaped tbsp. flour; 3 TSP clear soup; 1-2 Bay leaves; 400 g Chanterelles; 75-100 g streaky smoked bacon; 3-4 Stem(s) fresh or 1 tsp dried thyme; 250 g ribbon noodles; 4-5 Tbsp Whipped cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

3 large onions
750 g Pork goulash
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 (30 g) slightly heaped tbsp. flour
3 TSP clear soup
1-2 Bay leaves
400 g Chanterelles
75-100 g streaky smoked bacon
3-4 Stem(s) fresh or 1 tsp dried thyme
250 g ribbon noodles
4-5 Tbsp Whipped cream

Directions

1
Peel and chop the onions. Cut goulash into smaller pieces if necessary, dab dry with kitchen paper and fry in a roaster in 2 tbsp. hot oil in portions, turning vigorously. Fry the onions briefly
2
Add all the meat again. Season with salt and pepper. Sprinkle with flour and sauté briefly. Gradually deglaze with 3/4 l hot water, add stock and bay leaf, bring to the boil, cover and braise for about 1 1/2 hours.
3
Clean the chanterelles, wash them if necessary and cut them smaller depending on their size. Dice bacon. Wash and chop the thyme, except for something to garnish. Add to goulash
4
Cook the pasta in plenty of boiling salted water for about 8 minutes. Heat 1 tablespoon of oil in a frying pan. Leave the bacon out and take it out. Fry chanterelles in bacon fat while turning for about 5 minutes. Season with salt and pepper. Add mushrooms and diced bacon to the goulash. Season to taste and refine with cream
5
Drain the pasta. Arrange everything and garnish with the rest of the thyme. Serve with a green salad