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Sliced ​​meat with chanterelles

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Ingredients for 4 servings:

  • 700 g pork strips
  • 2 onions, red, finely diced
  • 2 tbsp oil
  • 2 tbsp flour
  • ¼ liter of water
  • 2 tsp, strained broth, grained
  • 200 g smoked bacon, finely diced
  • 400 g chanterelles
  • Thyme
  • 100 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Brown the minced meat and onions in hot oil, dust with flour, and sauté briefly. Add 1/4 liter of water and the broth. Bring to a boil. Simmer over low heat for about 30 minutes. Trim the chanterelles. Fry the bacon in a pan, add the mushrooms and thyme. Fry for about 4-5 minutes, then add to the goulash. Add the cream, but do not let it boil. Season with salt and pepper. Serve with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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