John Myers
Ingredients for 4 servings:
- 800 g chanterelles, cleaned
- 60 g butter
- 100 g onion(s), finely diced
- 125 g sour cream or sour cream
- 10 g sweet paprika powder
- 3 tbsp vinegar
- 2 tsp flour
- ¼ liter of water
- 1 tbsp parsley, finely chopped
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Viennese mushroom goulash
Clean the chanterelles. Leave whole or chop slightly, depending on their size. Sauté the diced onion in melted butter until lightly browned. Remove from the heat, then add paprika (otherwise it will become bitter) and stir vigorously once. Deglaze with vinegar. Add the chanterelles. Season with salt and pepper to taste and sauté for about 10-15 minutes until soft. Mix the sour cream with flour and water. Thicken the mushroom sauce with this mixture and simmer gently for another 3 minutes. Arrange on plates and serve sprinkled with parsley. Serve with bread dumplings.
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