Burgundy – Forest Mushroom – Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beef oulash
- 400 g pork oulash
- 250 g onion (s), peeled
- 200 g carrot (s)
- 20 g clarified butter
- salt
- pepper
- 2 tablespoon flour
- 2 tablespoon tomato paste
- 0.25 liter ¼ wine, red, drier (Burgundy)
- 250 g mushrooms
- 1 glass chanterelles, (22ml)
- 1 tablespoon butter
- 5 tablespoon whipped cream
- some parsley, for sprinkling
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry.
- Halve the onions. Peel the carrots and cut into small cubes.
- Heat the clarified butter in a roaster. Fry the meat vigorously in it. Add onions and carrots and sauté briefly. Season with salt and pepper. Dust the flour over it. Add tomato paste, deglaze with wine and 3/4 l water. Bring everything to the boil and simmer covered over low heat for about 1 1/2 hours.
- Halve the mushrooms. Drain the chanterelles and cut them a little smaller if necessary.
- Heat the butter in a pan. Sauté the mushrooms in it and add to the goulash about 15 minutes before the end of the cooking time.
- Refine the goulash with cream. Season again with salt and pepper.
- Finely chop the parsley. Arrange the goulash in a bowl and serve sprinkled with parsley.
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