Fillet tip mushroom goulash with pretzel gugelhupf

Name: Fillet tip mushroom goulash with pretzel gugelhupf
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1⁄2 l Milk; 400 g Pretzels and pretzel sticks (e.g. pretzel pretzels or sticks; from the previous day); 1 (approx. 225 g) small vegetable onion; 6 Stem(s) Parsley; 50 g Butter; 4 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 7-10 Tbsp Fat and flour; 10 g dried porcini; 2 shallots or 1 small onion; 500 g white and rosé mushrooms; 800 g Pork and beef fillet; 7 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 l Beef stock ; alternatively clear broth (glass); 400 g Chanterelles (frozen or glass); 5 Stem(s) Marjoram; 2 tablespoons (approx. 30 g) Cornstarch

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1⁄2 l Milk
400 g Pretzels and pretzel sticks (e.g. pretzel pretzels or sticks; from the previous day)
1 (approx. 225 g) small vegetable onion
6 Stem(s) Parsley
50 g Butter
4 Eggs (Gr. M)
7-10 Tbsp salt, pepper
7-10 Tbsp Fat and flour
10 g dried porcini
2 shallots or 1 small onion
500 g white and rosé mushrooms
800 g Pork and beef fillet
7 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 l Beef stock ; alternatively clear broth (glass)
400 g Chanterelles (frozen or glass)
5 Stem(s) Marjoram
2 tablespoons (approx. 30 g) Cornstarch

Directions

1
Heat milk for the gugelhupf. Cut the pretzels into pieces of about 1.5 cm, pour the milk over them, cover and leave to soak for about 15 minutes. Peel and chop the onion. Wash and chop the parsley.
2
Heat butter and sauté onion.
3
Separate eggs. Add egg yolk, onion and parsley to the pretzels. Season with salt and pepper. Beat the egg white until stiff, fold in. Pour into a well greased, floured ring cake tin (approx. 22 cm Ø; approx. 2.5 l capacity) (see
4
Fig. right). Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes.
5
For the goulash, soak porcini mushrooms in good 1⁄2 l hot water for about 15 minutes. Peel and finely dice the shallots. Clean, wash and halve the mushrooms. Dab fillets dry and cut into pieces.
6
Drain the porcini and collect the soaking water. Chop the porcini very finely.
7
Fry the meat in large casserole dishes in 4 tablespoons of hot oil. Season with salt and pepper and remove. Heat 2 tablespoons of oil in the frying fat. Fry the mushrooms in it. Fry shallots and porcini mushrooms briefly.
8
Season with salt and pepper. Add meat again. Add stock and soaking water. Bring to the boil and stew covered for about 40 minutes.
9
Defrost or drain the chanterelles. Remove the ring cake from the oven and let it rest in the mould for about 15 minutes. In the meantime, wash the marjoram, shake dry and remove the leaves. Dab chanterelles well dry.
10
Fry briefly in 1 tablespoon of hot oil. Season with salt and pepper.
11
Stir starch and 5 tablespoons of water until smooth. Bring the goulash to the boil again and thicken with the mixed starch. Add chanterelles and marjoram. Season goulash with salt and pepper. Carefully turn out the ring cake and cut into slices.
12
Serve with the goulash.