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
Mushroom Cream Goulash
Mushroom Cream Goulash

Instructions

  1. Rinse the porcini mushrooms briefly and soak in 3/8 l lukewarm water.
  2. 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.
  3. 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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