Mushroom cream goulash

Ingredients for 4 servings:

• 25 g porcini mushrooms, dried
• 375 ml water
• 2 tbsp clarified butter
• 400 g beef goulash
• 400 g pork goulash
• 200 g onion(s), chopped
• 1 tbsp tomato paste
• 1 tbsp flour
• Salt and pepper, white
• 500 ml water
• 1 tbsp butter or margarine
• 250 g mushrooms
• 150 g chanterelles
• 200 ml cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Briefly rinse the porcini mushrooms and soak them in 3/8 l lukewarm water. Heat the clarified butter in a casserole dish. Brown the meat and onions in batches. Stir in the tomato paste. Sprinkle the flour over the mushrooms and sauté briefly. Season with salt and pepper. Add the porcini mushrooms, the porcini mushroom liquid, and 1/2 l water, stirring. Bring everything to a boil, cover, and simmer over low heat for about 1 1/2 hours, stirring occasionally. Clean and wash the button mushrooms and chanterelles, and halve large mushrooms. Heat the butter in a pan. Sauté the mushrooms for 5 minutes, stirring occasionally. Stir the mushrooms and cream into the goulash. Bring the goulash to a boil briefly and season again with salt and pepper.