Summary

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

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Instructions

1. Wash the meat and pat dry.
2. Halve the onions. Peel the carrots and cut into small cubes.
3. 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.
4. Halve the mushrooms. Drain the chanterelles and cut them a little smaller if necessary.
5. 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.
6. Refine the goulash with cream. Season again with salt and pepper.
7. Finely chop the parsley. Arrange the goulash in a bowl and serve sprinkled with parsley.