Beef goulash in porcini mushroom cream sauce

Ingredients for 4 servings:

• 1 kg beef goulash
• 1 onion(s)
• 2 cloves garlic
• some white wine
• 1 ½ liters of broth
• 1 pack of dried porcini mushrooms
• 70 g butter
• 3 tbsp, heaped flour
• 200 ml cream
• Salt
• pepper
• some clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Also tastes vegetarian with soy goulash

Chop the onion and garlic. Sear the beef in hot fat, add the onion and garlic, and deglaze with a generous splash of white wine. Now add the stock and simmer on low heat for about 2 hours, covered. In the meantime, soak the dried porcini mushrooms according to the instructions and then drain them. Remove the soft goulash from the stock. In a separate pot, make a roux of butter and flour, then add the stock. Now add the cream and the porcini mushrooms. Bring to a boil briefly and season generously with salt and pepper. Return the goulash to the sauce. For a vegetarian version, simply replace the beef with “soy beef.” This must be soaked, squeezed out, and seasoned well beforehand. The cooking time is then reduced to 30 minutes. We like to serve this with spaetzle and endive salad as a side dish.