Chanterelle goulash

Ingredients for 4 servings:

• 700 g chanterelles (chanterelles)
• 60 g margarine or oil
• 1 large onion(s), finely chopped
• 1 tsp sweet paprika powder
• 1 tbsp flour
• ¼ liter sour cream
• ⅛ liter of water, approx.
• 1 shot of vinegar
• some salt and pepper
• 1 tbsp parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chanterelle sauce

Finely chop the onion and fry in the fat until golden brown. Stir in the bell pepper, the cleaned, washed, and finely chopped chanterelle mushrooms, and the parsley. Cover and sauté over low heat until soft (approx. 15-20 minutes), adding a little water if necessary. Mix the flour with the cream and add to the mushrooms. Pour in the water. Season with salt and pepper, and add a little vinegar to taste. Serve with bread dumplings, dumplings, or boiled potatoes! I’ve also cooked other types of mushrooms using this recipe.