Burgundy wild mushroom goulash

Ingredients for 4 servings:

• 400 g beef goulash
• 400 g pork goulash
• 250 g onion(s), peeled
• 200 g carrot(s)
• 20 g clarified butter
• Salt
• pepper
• 2 tbsp flour
• 2 tbsp tomato paste
• ¼ liter of dry red wine (Burgundy)
• 250 g mushrooms
• 1 jar chanterelles (212ml)
• 1 tbsp butter
• 5 tbsp whipped cream
• some parsley, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat and pat dry. Halve the onions. Peel the carrots and cut into small cubes. Heat the clarified butter in a roasting pan. Brown the meat briskly. Add the onions and carrots and fry briefly. Season with salt and pepper. Sprinkle with flour. Add the tomato paste, deglaze with wine and 3/4 l water. Bring everything to a boil, then cover and simmer over low heat for about 1 1/2 hours. Halve the mushrooms. Drain the chanterelles and chop them up a little if necessary. Heat the butter in a pan. Sauté the mushrooms and add them to the goulash about 15 minutes before the end of the cooking time. Refine the goulash with cream. Season again with salt and pepper. Finely chop the parsley. Serve the goulash in a bowl and sprinkle with parsley.