John Myers
Chicken Goulash with Cream Porcini Mushrooms >>
The perfect chicken goulash with cream porcini mushrooms >> recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast fillet
- 1 size Onion
- 2 tbsp Cold pressed olive oil
- 2 tbsp Tomato paste concentrated three times
- 1 tbsp Sweet paprika powder
- 100 ml White wine dry
- 300 ml Wormwood dry
- Salt
- 0,5 tsp Ground lemon peel
- 2 Msp Ground caraway
- Black pepper from the mill
- 300 ml Cream
- 3 tbsp Creme fraiche Cheese
- 400 g Frozen Porcini Mushrooms
- 100 g Bacon
- Chopped parsley
- Wash the chicken and pat dry. Then cut into bite-sized cubes. Clean and finely dice the onion. Heat 1 tablespoon of oil in a pan and fry the chicken pieces well all over. Then take it out and brown the onion cubes. Add the meat again, briefly sear the tomato paste and paprika, top up with the wine and vermouth.
- Let the liquid boil down a little. Then put the lid on and let the goulash simmer gently over low heat for about 40 minutes. In the meantime, cut the bacon into small cubes or buy diced ones straight away.
- Heat the remaining oil in a second pan and add the mushrooms. Let the mushrooms steep in water over high heat and cook until it has almost completely boiled away. Then add the bacon and continue to stew. Season with pepper. The bacon usually makes salting unnecessary.
- Season the goulash with lemon zest, pepper, salt and caraway seeds. Stir in the cream and 2 tablespoons of crème fraîche and simmer a little. Stir the rest of the crème fraîche into the porcini mushrooms.
- Arrange the goulash and cream mushrooms on preheated plates. Sprinkle with fresh chopped parsley and serve with spaetzle or potato noodles.
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