Mushroom goulash and spaetzle
easy
90 mins
90 mins
Ingredients
- 750 g mixed goulash
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Tomato paste
- 1 TABLESPOON Flour
- 125 ml dry white wine
- 2 Bay leaves
- 4 crushed juniper berries
- 2 Onions
- 400 g Mushrooms
- 150 g Chanterelles
- 1 TABLESPOON clarified butter
- 1 TABLESPOON pickled peppercorns
- 4 Stem(s) Thyme
- 100 g Whipped cream
- 1 package (400 g) Eier-Spätzle (a.d. fresh food counter v. Steinhaus)
- 7-10 Tbsp fresh herbs
Directions
- 1
Wash goulash and pat dry. Heat oil. Sauté the meat in the oil, turning well. Season with salt and pepper. Stir in tomato paste. Dust with flour.
- 2
Gradually add 3/4 litres of water and white wine. Add laurel and juniper berries. Cover and stew for about 1 hour. Peel onions and cut into slices. Wash, clean and halve the mushrooms. Clean the chanterelles carefully. Heat the lard. Fry onion slices and mushrooms in it. Season with salt and pickled pepper. Wash the thyme, pluck off the leaves and sprinkle over the mushrooms. Refine goulash with cream.
- 3
Clean the chanterelles carefully. Heat the lard. Fry onion slices and mushrooms in it. Season with salt and pickled pepper. Wash the thyme, pluck off the leaves and sprinkle over the mushrooms. Refine goulash with cream. Fold in mushrooms. Flavour again. Cook spaetzle briefly in boiling salted water. Arrange with the goulash in portions. Serve garnished with fresh herbs
- 4
Fold in mushrooms. Flavour again. Cook spaetzle briefly in boiling salted water. Arrange with the goulash in portions. Serve garnished with fresh herbs
Nutrition Facts
590 kcal
28 g
26 g
51 g
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