Mushroom cream goulash with spaetzle

Name: Mushroom cream goulash with spaetzle
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 250 g Onions; 500 g Beef for goulash; 500 g Pork for goulash; 3 TABLESPOONS clarified butter; 1 TABLESPOON Flour; 100 ml Sherry; 3/4 l Beef broth; 2 Bay leaves; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Mushrooms; 2 TABLESPOONS Oil; 200 g Spätzle; 2 stem(s) flat leaf parsley; 250 g Whipped cream; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

250 g Onions
500 g Beef for goulash
500 g Pork for goulash
3 TABLESPOONS clarified butter
1 TABLESPOON Flour
100 ml Sherry
3/4 l Beef broth
2 Bay leaves
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Mushrooms
2 TABLESPOONS Oil
200 g Spätzle
2 stem(s) flat leaf parsley
250 g Whipped cream
7-10 Tbsp juice of 1/2 lemon

Directions

1
Peel and chop the onions. Dab meat dry and cut into cubes. Heat the lard in a roaster. Fry the meat for about 10 minutes. After about 8 minutes add onions. Dust with flour.
2
Deglaze with sherry, bring to the boil and simmer for about 3 minutes. Add broth and bay leaf, bring to the boil. Season with sugar, salt and pepper. Stew in closed roaster for about 1 1/2 hours.
3
Clean the mushrooms, clean them, cut them in half. Heat oil in a pan. Fry the mushrooms for about 8 minutes, turning them over. Add the mushrooms shortly before the end of the cooking time of the goulash.
4
Prepare the spaetzle in boiling salted water according to the instructions on the packet, drain and drain well. Wash parsley, shake dry. Pluck leaves from the stalks. Stir cream into the goulash, season with lemon juice, salt and pepper.
5
Arrange spaetzle with goulash on 4 plates, garnish with parsley.