John Myers
Contents
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Ingredients
The goulash
- 500 g Boar shoulder
- 1 tablespoon Clarified butter
- 3 piece Bay leaves
- 5 piece Juniper berries
- 500 ml Dry red wine
- 3 piece Onions
- 50 g Dried forest mushrooms
- 2 tablespoon Flour
- 100 ml Cream
- Salt and pepper
The spaetzle
- 2 piece Free range eggs
- 130 g Flour
- 0,5 teaspoon Salt
- 1 tablespoon Dried forest mushrooms
...also
- 2 tablespoon Powidl*
- 2 tablespoon Parsley
Instructions
The goulash
- First soak the dried mushrooms in water for about 2 - 3 hours.
- Cut the meat into bite-sized pieces and sear them in a pan in the hot clarified butter along with the crushed juniper berries and bay leaves.
- Peel the onions and cut into half rings, add to the meat together with the mushrooms - without soaking water - and let the onions brown a little. Pour in the wine, reduce the temperature, cover the pan and let it simmer gently for about 1 - 1.5 hours.
- Dust some flour, pour on the cream, bring to the boil again and season with salt and pepper to taste.
The spaetzle
- Chop the dried mushrooms with a hand blender. Work the eggs, flour, salt and the mushroom powder into a heavy dough and let it swell for about 30 minutes.
- Bring plenty of water to the boil, salt it and boil the spaetzle in the usual way - scraping board, spaetzle machine or spaetzle from T. They are done when they have increased in volume and swim to the top. Remove with a trowel.
- Serve the goulash together with the spaetzle, a spoonful of Powidl - plum jam - and some parsley.
- * Link to supply: Powidl
Nutrition
Serving: 100gCalories: 191kcalCarbohydrates: 18gProtein: 2.7gFat: 7.2g
