Pork and mushroom goulash

Name: Pork and mushroom goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Pork goulash; 300 g pink mushrooms; 100 g Shallots; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 Bay leaves; 400 g Parsley roots; 3 Stem(s) flat leaf parsley; 1/2 package (375 g) Dumpling dough from the fresh food counter; 1 TABLESPOON Flour; 100 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Pork goulash
300 g pink mushrooms
100 g Shallots
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 Bay leaves
400 g Parsley roots
3 Stem(s) flat leaf parsley
1/2 package (375 g) Dumpling dough from the fresh food counter
1 TABLESPOON Flour
100 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Clean, clean and halve the mushrooms. Peel the shallots. Heat lard. Fry the shallots and meat for 10 minutes over high heat, turning them over.
2
Add mushrooms, fry for another 5 minutes. Season with salt, pepper and bay leaf. Deglaze with 1 litre water. Cover and stew for about 1 hour. In the meantime peel and wash the parsley roots and cut them into bite-sized pieces. Wash and chop parsley. Cook the roots in the goulash for the last 20 minutes. Form dumpling dough into dumplings. Pour into boiling salted water and let it simmer for about 20 minutes. Stir flour and cream until smooth and use to thicken the goulash.
3
Wash and chop parsley. Cook the roots in the goulash for the last 20 minutes. Form dumpling dough into dumplings. Pour into boiling salted water and let it simmer for about 20 minutes. Stir flour and cream until smooth and use to thicken the goulash. Bring to the boil, season to taste with salt and pepper, fold in parsley. Serve goulash and dumplings garnished with parsley