Cut the meat into strips (not too big). Drain the chanterelles well and collect the stock. Clean the mushrooms and cut them in slices. Onions eighths. Clean the peppers and cut into strips.
Fry the meat in portions, preferably in a large casserole dish or roaster. Then set aside. Then briefly fry the onions, mushrooms and peppers one after the other. Then add the meat again with the leaked juice. Sift the flour over the entire mixture until the entire surface is lightly covered. Sweat for approx. 2 - 3 minutes while turning. Add the paprika powder, salt and a little pepper and the tomato paste and mix everything well again. The flour should no longer be visible and the mass should be cardboard; if not, add more flour. Then add the vegetable stock and milk and stir well. Turn the stove to the lowest setting and add the cream and a little parsley.
The whole thing should now simmer gently for at least 45 minutes. If necessary, pour the collected mushroom stock, broth or water again and do not try before the 45 minutes have elapsed. That`s why it`s a goulash and not a sliced meat. Finally, season to taste with the specified spices. Overall, the goulash should have a good hour so that everything flows through well and the liquid can reduce without adding any further binding agents.
Ribbon noodles go well with it. Finally, I toss this in a little butter. My tip: add a few chives rolls. In my opinion, it gives it a special kick. It`s also delicious with parsley.
The whole thing has a lot to offer in terms of calories, but it tastes wickedly good. If you like, you can add a little creme fraiche, it will taste a little fresher.
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