Mushroom goulash
DIFFICULTY
easy
easy
RATING
COOK TIME
70 mins
70 mins
TOTAL TIME
70 mins
70 mins
Ingredients
Servings:
4
- 800 g mixed goulash
- 4 medium-sized onions
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 Juniper berries
- 2 Bay leaves
- 2 TABLESPOONS Tomato paste
- 2 TABLESPOONS Flour
- 250 g Mushrooms
- 1 TABLESPOON Butter or margarine
- 1 glass Chanterelles (370)
- 1 TABLESPOON pickled green pepper
- 1/8 l White wine
- 100 g Whipped cream
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat and dab dry. Peel and slice the onions. Sauté both in portions in hot oil, turning vigorously. Season with salt, pepper, juniper berries and laurel. Sauté the tomato paste briefly, dust with flour and add 3/4 litres of water. Cover and let it stew for about 45 minutes. In the meantime clean, wash and halve the mushrooms.
- 2
Fry in hot fat for ten minutes, turning. Drain and add the chanterelles. Season with salt and peppercorns. Deglaze mushrooms with white wine and cream, bring to the boil briefly and add to the goulash. Season goulash again. Serve sprinkled with chopped parsley. Spätzle taste good with it
Nutrition Facts
KCAL
440 kcal
440 kcal
CARBS
9 g
9 g
FATS
22 g
22 g
PROTEINS
47 g
47 g
More Delicious Recipes
