Spicy Mushroom Goulash with Homemade Spaetzle and Wholemeal Croutons

Knead all ingredients together to form a homogeneous mass. Bring water to a boil in a large saucepan with a pinch of salt. Press in the spaetzle with a spaetzle press. Simmer for a minute and then immediately remove with a slotted spoon and rinse in a colander with cold water. Continue like this until all of the batter is used up.

Cut the onion, potato and garlic clove into slices and fry in the oil in a high saucepan. Separate mushroom styles from champignons. Add mushrooms and porcini mushrooms. Add paprika powder, salt and pepper and then deglaze with half a liter of water. Let simmer for about 45 minutes. Pass through a sieve and store the stock in a container for later.

Dice the onions and fry in the oil. Quarter the mushrooms and add them. Add the paprika powder and tomato paste and deglaze with the mushroom stock and white wine. Add the cream and season with lemon, finely chopped parsley and a clove of garlic. Let simmer for about 15 minutes.