Mushroom goulash
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 400 g lean bovine and
- 7-10 Tbsp Pork goulash
- 250 g Shallots
- 20-30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Tomato paste
- 2 TABLESPOONS Flour
- 250 g Mushrooms
- 200 g Chanterelles
- 1 TABLESPOON Butter or margarine
- 200 g Whipped cream
- 7-10 Tbsp Sweet peppers
- 1 collar curly parsley
Directions
- 1
Wash the meat and dab dry. Peel the shallots. Heat lard. Sauté meat and shallots in it. Season with salt and pepper. Stir in tomato paste. Dust with flour.
- 2
Deglaze with 3/4 litre of water, cover and allow to braise for about 1 1/2 hours. In the meantime, clean and wash the mushrooms and chanterelles and halve them depending on size. Heat the fat in a pan.
- 3
Sauté the mushrooms in it. Add to the goulash 15 minutes before the end of the cooking time. Refine goulash with cream. Season to taste with salt, pepper and paprika. Wash and chop the parsley. Serve goulash sprinkled with parsley.
- 4
Spätzle are delicious with it.
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