John Myers
Goulash Jägerart
The perfect goulash jägerart recipe with a picture and simple step-by-step instructions.
- 750 g Pork goulash
- 2 Onion
- 2 medium sized Carrots
- 250 g Mushrooms
- 100 ml White wine
- 350 ml Meat or vegetable broth
- Salt pepper
- 0,5 tsp Paprika powder, hot
- 100 g Sour cream
- 1 tbsp Food starch
- 1 tbsp Clarified butter
- 2 tbsp Finely chopped parsley
- Peel and finely dice the onion. Peel the carrots and cut into thin slices. Clean and slice the mushrooms, set aside.
- Heat the clarified butter in a saucepan. Fry the meat in it, add the onion and carrots and fry for about 3-5 minutes. Deglaze with white wine and pour meat or vegetable stock over the top. Let the lid simmer for about 30 minutes.
- Add the prepared mushrooms about 10 minutes before the end of the cooking time, stir well and finish cooking with the lid closed.
- Mix the cornstarch with a little water and bind the goulash with it, season with salt, pepper and paprika powder. Remove from heat and stir in the sour cream.
- Spread the goulash on preheated plates, sprinkle with parsley and serve.
- Noodles or homemade spaetzle go well with this.
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