Burgundy Goulash with Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg goulash, (half and half)
- 250 g onion (s), small
- 200 g carrot (s)
- 2 tablespoons oil
- salt and pepper
- 2 tablespoon tomato paste
- 1 tablespoon flour, heaped up
- 0.25 liter ¼ wine, red, Pinot Noir
- 250 g mushrooms
- 150 g chanterelles, (fresh or frozen)
- 5 tablespoon whipped cream
- 3 stalk / s parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Quarter the small onions. Dice the carrots. Heat the oil and fry the meat vigorously in portions. Fry the onions and carrots briefly, season. Stir in tomato paste and flour and sauté. Deglaze with wine and 3/4 l water, bring to the boil. Cover and braise for about 1 1/2 hours.
- Clean the mushrooms and cut them smaller if necessary, fry them in the hot butter. Add the fried mushrooms with the cream to the goulash approx. 15 minutes before the end of the cooking time. Season again to taste and sprinkle with the parsley.
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