Summary

Ingredients

• 2 onions)
• 75 g smoked bellies
• 1 kg beef goulash
• 1 cup cream
• 1 large can (s) mushrooms, whole heads
• water
• Paprika powder
• thyme
• 2 bay leaves
• 3 juniper berries
• rosemary
• salt
• pepper
• Clarified butter

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Instructions

1. Cut the onions into strips. Cut the smoked bellies into cubes.
2. Fry the onions in clarified butter, add the belly and fry until the onions are nicely browned. Sprinkle the paprika generously on top and fry briefly. Now add the goulash and mushroom heads. Mix everything well and add water until everything is covered. Add the cream. Season with thyme, bay leaves and juniper. Stir everything well and simmer for at least 2 hours. The longer the better.
3. Season the finished goulash with thyme, rosemary, salt and pepper.
4. Pasta, spaetzle or potatoes go well with it.