Beef goulash with mixed wild mushrooms

Ingredients

Directions

1. 1

   Cut the bacon into fine strips. Peel and roughly dice the onions. Dab meat dry. Fry the bacon in a roaster or stew pot without fat until crispy, remove. Heat clarified butter in bacon fat.

2. 2

   Brown the meat in portions on all sides over a high heat. Finally fry the onions. Add all meat again. Season with salt and pepper. Stir in tomato paste and sauté briefly.

3. 3

   Deglaze with red wine, bring to the boil and simmer for about 3 minutes. 3⁄4 Add l water, bring to the boil. Season with salt, pepper, 1 tsp. sugar and bay leaf. Cover and braise over medium heat for about 2 hours.

4. 4

   For the spaetzle, knead flour, eggs, 2 teaspoons salt and mineral water with the dough hooks of the mixer to a thick dough. Beat with a wooden spoon until the dough throws bubbles. Cover and let rest for about 1 hour.

5. 5

   Clean the mushrooms, rinse briefly if necessary, drain and cut in half. Heat oil and butter in a large pan. Fry the mushrooms for 5 minutes in portions, turning them over. Season with salt and pepper.

6. 6

   Select fresh cranberries, wash, drain and defrost frozen fruit.

7. 7

   Bring plenty of salted water to the boil in a large pot. Spread the dough thinly in portions on a damp spaetzle board, scrape fine strips into the boiling water with the back of a knife (or press through a spaetzle press).

8. 8

   Cook until the spaetzle rise to the water surface. Lift them out with a skimmer and let them drip off.

9. 9

   Add the mushrooms and cranberries to the goulash about 5 minutes before the end of the cooking time. Season the goulash to taste again. Serve with spaetzle.