Mushroom goulash with noodles

Name: Mushroom goulash with noodles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 bag (25 g) dried porcini; 250 g Shallots; 750 g Pork goulash; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Mushrooms; 2 small bay leaves; 2 stem(s) Thyme; 150 g cherry tomatoes; 200 g Spiral Noodles; 100 g Whipped cream; 1 TABLESPOON Flour; 7-10 Tbsp Thyme

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 bag (25 g) dried porcini
250 g Shallots
750 g Pork goulash
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Mushrooms
2 small bay leaves
2 stem(s) Thyme
150 g cherry tomatoes
200 g Spiral Noodles
100 g Whipped cream
1 TABLESPOON Flour
7-10 Tbsp Thyme

Directions

1
Rinse porcini and soak in 1/2 litre of lukewarm water. Peel shallots, possibly halve them. Dab meat dry, cut into smaller pieces if necessary. Heat clarified butter in a roasting pan and fry the meat thoroughly all around.
2
Season with salt and pepper. Clean and clean the mushrooms and possibly halve them. Add shallots and mushrooms and fry them. Add porcini mushrooms with soaking water. Add bay leaf and thyme, add 1/2 litre of water, bring to the boil and cook over medium heat for about 1 hour.
3
Wash and halve the tomatoes and add them to the goulash 10 minutes before the end of the cooking time. Prepare pasta in boiling salted water according to package instructions. Mix cream and flour. Stir into the goulash, bring to the boil again.
4
Season to taste with salt and pepper. Arrange goulash and noodles on plates, garnish with thyme.