Summary

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

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.