John Myers
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Ingredients
Hunter's goulash:
- 1 kg Ham goulash
- 500 g Brown mushrooms
- 100 g Bacon
- 4 tbsp Sunflower oil
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 200 g 2 Onions
- 2 piece Garlic cloves
- 4 tsp Sweet paprika
- 200 ml White wine
- 600 ml Water
- 2 piece Bay leaves
- 200 g Creme fraiche Cheese
- 1 tbsp Corn starch
Spaetzle: (For 2 people!)
- 250 g Swabian style spaetzle
- 2 tbsp Butter
Serve:
- 2 tbsp Chives rolls for garnish
Instructions
Hunter's goulash:
- Dice the bacon. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat sunflower oil (4 tbsp) in a saucepan, add the bacon cubes, fry until crispy and remove from the saucepan again. Put the ham goulash in the hot fat and fry vigorously. Season with coarse sea salt from the mill (6 big pinches) and colored pepper from the mill (6 big pinches). Add the onion cubes and garlic clove cubes and fry with them. Sprinkle with sweet paprika (4 teaspoons) and deglaze / pour in the white wine (200 ml) and water (600 ml). Add the bay leaves (2 pieces), close the casserole with a lid and cook / braise for approx. 90 minutes at medium temperature. In the meantime, clean / brush and halve the mushrooms or quarter the slightly larger mushrooms. After 90 minutes add the prepared mushrooms and crème fraîche (200 g). Let everything simmer / cook for about 15-20 minutes. Finally, thicken with the cornstarch (1 tbsp) dissolved in a little cold water.
Spaetzle:
- Cook the spaetzle in a pan with butter (2 tablespoons 9 according to the package instructions for approx. 5 minutes / stir-fry).
Serve:
- Serve the hunter's goulash with spaetzle, sprinkled with chives.
