CHANTERELLE GOULASH
Again a rather "traditional" Austrian dish, comes in quite handy to know someone who likes roaming the woods for these delicious little things. Traditionally served with Semmel- or Serviettenknödel (bread dumplings). See Recipe #467470 for the dumplings.
Provided by Eismeer
Categories Austrian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean chanterelles (if possible avoid washing them) and chop roughly.
- Melt butter in a large pot or skillet and add chopped onion and garlic. Let fry until translucent.
- Add powdered sweet paprika and if using paprika paste. Stir. Be careful not to burn paprika powder as it tends to develop a bitter taste when burnt.
- Add chanterelles and let roast for about 2 minutes.
- Add vegetable broth (or granules and water).
- Add cream or alternatives and let simmer for about 15 minutes.
- Salt and pepper to taste and add chopped parsley.
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Dyllan Donze
[email protected]This goulash was a bit too spicy for my taste, but otherwise it was very good. I'll definitely make it again, but I'll use less paprika next time.
Rao Kaif
[email protected]I'm not a huge fan of chanterelles, but I thought I'd give this recipe a try. I was pleasantly surprised! The goulash was very flavorful, and the chanterelles were not overpowering.
Khan Ibad
[email protected]This goulash was delicious! I loved the earthy flavor of the chanterelles. The recipe was easy to follow, and the goulash was ready in no time.
Suresh Tamu
[email protected]I've made this goulash several times now, and it's always a crowd-pleaser. The combination of chanterelles, paprika, and caraway seeds is just irresistible. I highly recommend this recipe.
GOEWAM EMELIA
[email protected]This chanterelle goulash was a total hit with my family! The flavors were rich and complex, and the chanterelles were perfectly tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.