Cream goulash with mushrooms

Name: Cream goulash with mushrooms
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 25 g dried porcini; 200 g Shallots; 20-30 g clarified butter; 500 g lean bovine; 7-10 Tbsp and pork goulash; 7-10 Tbsp Salt; 7-10 Tbsp Java pepper; 250 g Mushrooms; 250 g Chanterelles; 4 Tomatoes; 10 g Butter or margarine; 200 g Whipped cream; 2 TABLESPOONS Flour; 1 collar Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

25 g dried porcini
200 g Shallots
20-30 g clarified butter
500 g lean bovine
7-10 Tbsp and pork goulash
7-10 Tbsp Salt
7-10 Tbsp Java pepper
250 g Mushrooms
250 g Chanterelles
4 Tomatoes
10 g Butter or margarine
200 g Whipped cream
2 TABLESPOONS Flour
1 collar Parsley

Directions

1
Soak porcini mushrooms in 1/4 litre of lukewarm water. Peel the shallots. Heat some clarified butter in a casserole and fry the meat and shallots in it in portions. Season with salt and pepper and add the porcini mushrooms to the soaking water. 1/2
2
Pour on one litre of water, cover and let it stew for about 1 1/2 hours. Clean and wash the mushrooms and chanterelles and halve them depending on size. Wash the tomatoes, cut them into slices and cut out the seeds. Heat the fat in a pan and fry the mushrooms and tomato slices in it. Add to the goulash 15 minutes before the end of the cooking time.
3
Whisk cream and flour and thicken the goulash with it, boil thoroughly. Season to taste again. Wash parsley, chop finely and sprinkle on top. Spätzle taste good with it