Mushroom Cream Goulash
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g porcini mushrooms, dried
- 375 ml water
- 2 tablespoon clarified butter
- 400 g beef oulash
- 400 g pork oulash
- 200 g onion (s), chopped
- 1 tablespoon tomato paste
- 1 tablespoon flour
- Salt and pepper, whiter
- 500 ml water
- 1 tablespoon butter or margarine
- 250 g mushrooms
- 150 g chanterelles
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Rinse the porcini mushrooms briefly and soak in 3/8 l lukewarm water.
- Heat the clarified butter in a casserole. Fry the meat and onions in portions. Stir in tomato paste. Dust the flour over it and sauté briefly. Season with salt and pepper. Add boletus with boletus water and ½ l water while stirring. Bring everything to the boil, cover and simmer over a low heat for about 1 ½ hours. Stirring occasionally.
- Clean and wash the mushrooms and chanterelles, halve the large mushrooms. Heat the butter in a pan. Steam the mushrooms in it for 5 minutes while turning. Fold the mushrooms and cream into the goulash. Bring the goulash to the boil briefly and season again with salt and pepper.
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