John Myers
Mushroom Goulash with Spaetzle
The perfect mushroom goulash with spaetzle recipe with a picture and simple step-by-step instructions.
- 1 kg Pork goulash
- 500 g Spaetzle
- 3 Onions
- 2 Garlic cloves
- 500 g White mushrooms
- 250 g Mushrooms brown
- 1 Can Mixed mushrooms
- 1 a cup Cream
- 1 liter Vegetable broth
- 1 tbsp Tomato paste
- Clarified butter
- Salt
- Pepper
- Hot paprika powder
- Cayenne pepper
- Sauce thickener dark
- Finely dice the onions and garlic, peel and sauté in clarified butter until translucent, add meat, fry, season with salt, pepper, paprika and cayenne pepper, stir in tomato paste with the vegetable stock, and cook in a closed pot for approx. 60-90 min. ferment.
- Cook the spaetzle in salted water until cooked.
- Stir the cream into the meat, thicken with a sauce thickener and bring to the boil again.
- Clean the mushrooms, cut into slices, add to the meat with the mixed mushrooms and cook for another 10 minutes.
- Drain the spaetzle in a sieve, arrange on plates and serve with the mushroom goulash.
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