Summary

Ingredients

• 500 g minced meat, mixed
• 1 egg (s)
• 1 bay leaf
• 500 g mushrooms, fresh
• 1 small onion (s)
• a bit salt
• some pepper
• some spice mixture, (minced meat seasoning)
• 750 ml water
• possibly cream
• possibly sauce, (hunter sauce)
• 30 grams flour
• some water
• some clarified butter

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Instructions

1. Knead the mince with salt, pepper, minced meat seasoning and the egg (this creates a nice bond afterwards) in a bowl.
2. Cut the mushrooms into slices and fry them in clarified butter until brown, remove.
3. Then sauté the onion cubes until translucent. Add the mince to the saucepan and fry until brown (this will give the sauce the color afterwards).
4. Pour water, add bay leaf and let simmer for about 20 minutes.
5. Then remove the bay leaf, add the mushrooms and thicken with the roux made from 30g flour and water.
6. Season to taste with salt, pepper and the minced meat seasoning.
7. My grandma was still stirring a pack of hunter`s sauce. Gives an even more intense taste.
8. If you like, you can add fried bacon cubes to the recipe. Then the whole thing gets a little spicier.
9. I always serve homemade Käsespätzle (homemade spaetzle in a baking dish alternating with cheese) and a simple green salad.
10. My grandmother invented the dish because of lack of money (goulash is quite expensive) and now it is an indispensable part of our menu.