Onions peel and roughly chop. Wash and clean the chanterelles. Clean, wash and cut the zucchini into larger pieces. Cut bacon into strips. Heat the oil in a frying pan or casserole.
Fry the goulash in 2 portions. Remove the meat. Fry the zucchini in hot frying fat, remove. Fry bacon strips, onions and chanterelles in it. Add meat again, stir in tomato paste and season with salt, pepper and paprika. Deglaze with red wine and stock, add bay leaf and bring to the boil. Cover and braise over medium heat for 1-1 1/2 hours. Stir flour with about 6 tablespoons of cold water until smooth. Stir into the finished goulash, stir in crème fraîche. Add the zucchini and simmer again for about 5 minutes.
Cover and braise over medium heat for 1-1 1/2 hours. Stir flour with about 6 tablespoons of cold water until smooth. Stir into the finished goulash, stir in crème fraîche. Add the zucchini and simmer again for about 5 minutes. Wash parsley, dab dry, except for a little bit for garnishing, chop finely. Stir parsley into the goulash and season with salt, pepper and 1 pinch of sugar. Serve the goulash garnished with a dash of crème fraîche and parsley sprinkled with paprika