John Myers
Ingredients for 4 servings:
- 500 g pork, for goulash
- 2 onions
- 1 small can of tomato paste
- 50 g bacon, lean
- some paprika powder
- some thyme
- 1 bay leaf
- some red wine
- some garlic powder
- ½ cup crème fraîche
- 200 g chanterelles
- butter
- salt and pepper
- n. B. broth
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Sear the meat in a little oil, finely chop the onions and bacon, and fry them with the rest. Stir in the tomato paste, fry briefly, and then deglaze everything with a little red wine. Mix in the spices and bay leaf, and add enough stock to just cover the meat. Simmer the goulash on low heat for 1-1.5 hours, until the meat is tender. Remove the bay leaf. Stir the crème fraîche into the hot, but not boiling, goulash. Clean the chanterelles, fry them briefly in a knob of butter, and stir them into the creamed goulash. Finally, season with salt and pepper. Bread dumplings or spaetzle go perfectly with this dish.
Facebook Comments