Chanterelle Goulash with Napkin Dumplings

Summary

Ingredients

• 500 g chanterelles
• 2 tablespoon butter
• 1 red pepper (s)
• 1 small onion (s)
• 2 cloves garlic)
• 1 teaspoon paprika powder
• 60 ml white wine
• Lemon juice
• 300 ml beef broth
• 250 ml heavy cream
• 1 small white bread, diced or ready-made bread cubes
• 2 tablespoon butter, melted
• 3 egg (s)
• 150 ml milk
• salt and pepper
• nutmeg
• parsley

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Instructions

1. Cut the onion, bell pepper and garlic into small pieces and sauté in butter, pour the paprika powder over it and immediately pour the broth over it, fry until soft and then puree.
2. Fry the cleaned mushrooms in butter, add to the paprika sauce and briefly bring to the boil. Add white wine and cream, simmer briefly, season with lemon juice, salt, pepper and nutmeg and refine with chopped parsley before serving.
3. Put the white bread in a bowl with butter, eggs, milk and chopped parsley, season with salt, pepper and nutmeg. Mix everything together and let it flow until the mixture binds nicely. Then place on a greased foil, shape into a roll and wrap in the foil, close the ends tightly, cook in salted water for about 1/4 hour. Serve sliced.