Veal Goulash with King Oyster Mushrooms, Served with Potato Noodles

Cook the potatoes in salted water until cooked. I did this in the potato pot with no water in the oven. Then let cool a little (about 10 minutes) and then peel and press through the press. I pressed the mixture through the press twice, so the potato mixture is very fine. Then let the mixture cool down completely.

Now add an egg, season with salt and nutmeg and gradually add the flour, spoon by spoon. I deliberately decided not to indicate the amount because the amount depends on the type of potato. Knead the dough until you have a nice, fluffy mass. It shouldn't be too tight.

Now flour a board and use your hands to form a roll of approx. 4 cm in diameter from the mixture, cut approx. 2 cm thick slices and use them to form noodles as thick as a finger. Bring salted water to the boil and let the potato noodles simmer gently.

You are done when you swim upstairs. Then take it out of the water and drain very well. And then fry them golden brown on all sides in a pan in hot butter.

Heat some oil in a saucepan and then sear the meat in portions, it should be covered no more than 3/4 of the base of the saucepan, otherwise the meat will boil and not fry. Remove the meat again and set aside. Now sauté the onions and garlic in the meat stock.

When the onions are translucent add the tomato paste and the diced dried tomatoes and everything is briefly roasted. Then deglaze with the red wine and port wine and add the meat again. Now reduce the wine to 1/3 and then fill up with veal stock so that the meat is just covered.

Now turn the stove to the lowest possible level, the goulash should no longer boil, but rather simmer. Let simmer until the meat is nice and tender and always check whether the stock needs to be refilled.

Approx. Half an hour before the goulash is ready, heat some oil in a pan and fry the king oyster mushrooms in it really nice and then add to the goulash. Finally, season to taste with salt and pepper and finally add the chocolate, the goulash shouldn't boil anymore - let it melt, stir and serve with the potato noodles.