Chanterelle goulash

Name: Chanterelle goulash
Prep time: 20 min
Total time: 50 min
Yield: 2-3 portions
Ingredients: 500 g Chanterelles, cleaned; 150 g Bacon (alternatively: ham); 2-3 Tomatoes; 20 g Butter; 125-250 mL Cream; Sweet paprika; Parsley, flat-leaf; Bread dumplings

A Carinthian autumn classic. The sauce is ideal for bread dumplings.

Season:

August - October

Keywords:

Austria Carinthia Chanterelles dumplings Autumn Mushrooms Cream

Portions:

2-3 portions

Adjust Amount:

Ingredients

500 g

Chanterelles, cleaned

150 g

Bacon (alternatively: ham)

2-3

Tomatoes

20 g

Butter

125-250 mL

Cream

Sweet paprika

Parsley, flat-leaf

Supplement

Bread dumplings

Preparation:

20 min if mushrooms are not yet clean

On the Plate:

30-50 min

Instructions

Make preparations for the side dishes as these take longer.
Dice the bacon and fry in the butter until translucent.
Add the cleaned chanterelles, season with salt and pepper and leave to stew.
When the mushrooms have stopped draining, add the tomatoes cut into eighths and cook until everything is cooked.
Season with paprika, pour in the cream and stir. Season well with salt
Sprinkle with parsley and serve with bread dumplings or boiled potatoes.

Mum's tip: Don't wash the chanterelles, just clean them dry with a brush or knife. Don't add water, the flavour remains more intense. I usually add 1⁄4 litre of cream to make a more delicate sauce.

Last modified: Jun 27, 2023, 07:37 PM