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Pork goulash with chanterelles à la Gabi

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Ingredients for 4 servings:

  • 1 kg lean pork goulash
  • 300 g onion(s), roughly diced
  • Rapeseed oil
  • 2 large porcini mushrooms, dried
  • 600 ml water, hot
  • 1 small can of chanterelles, drained
  • Salt and pepper, black from the mill
  • Flour for binding

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Heat the rapeseed oil in a casserole dish and sear the salted pork goulash in batches. Remove each batch of browned meat with a slotted spoon and set aside. Brown the onions in the frying fat and return the meat and its juices to the pan. Add the porcini mushrooms, season with pepper, and pour in the water and salt. Bring to a boil, then cover and simmer over low heat for about 40 minutes. Now add the chanterelle mushrooms. Mix the flour with cold water and use it to thicken the goulash. Season with salt and pepper. Serve with tagliatelle pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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