Chanterelle goulash with napkin dumplings

Ingredients for 4 servings:

• 500 g chanterelles
• 2 tbsp butter
• 1 red bell pepper(s)
• 1 small onion(s)
• 2 garlic cloves
• 1 tsp paprika powder
• 60 ml white wine
• lemon juice
• 300 ml beef broth
• 250 ml cream
• 1 small white bread, diced or ready-made bread cubes
• 2 tbsp butter, melted
• 3 eggs
• 150 ml milk
• salt and pepper
• nutmeg
• Parsley

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

spicy chanterelle ragout

Finely chop the onion, bell pepper, and garlic and sauté in butter. Add the paprika and immediately pour in the broth, sauté until soft, and then puree finely. Sauté the cleaned mushrooms in butter, add them to the paprika sauce, and bring to a boil briefly. Add the white wine and cream, simmer briefly, season with lemon juice, salt, pepper, and nutmeg, and garnish with chopped parsley before serving. Place the white bread in a bowl with the butter, eggs, milk, and chopped parsley, season with salt, pepper, and nutmeg. Mix everything together and let it stand until the mixture thickens. Then place on greased foil, shape into a roll, wrap in the foil, tightly sealing the ends, and boil in salted water for about 15 minutes. Serve sliced.