Goulash à la Marcus

Ingredients for 4 servings:

• 1 kg pork goulash
• 1 clove(s) garlic
• 2 large onions
• 1 tbsp mustard
• 3 tbsp tomato paste
• 250 ml red wine
• 500 ml Game stock
• 200 g bacon, diced
• 1 tsp sweet paprika powder
• 3 tbsp cranberries
• 400 g chanterelles, preferably fresh
• 3 tbsp crème fraîche
• 1 carrot(s)
• 1 bunch parsley, chopped
• rosemary
• Thyme
• oregano
• 1 pinch of nutmeg
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

Very fine recipe for feasting

Sear the meat in oil, add the bacon, and fry until golden brown. Peel and finely dice the carrot, onion, and garlic, and fry them with the onion. Season with salt, pepper, and the remaining spices. Add the mustard and tomato paste and fry briefly. Then deglaze with red wine and reduce. Add the game stock and chanterelles, cover, and simmer until the meat is tender, then reduce uncovered to the desired consistency. Before serving, season with cranberry jam, salt, and pepper, and stir 2 tablespoons of crème fraîche into the goulash. Serve with bread dumplings, potatoes, or croquettes with apple-red cabbage.