Beef goulash with mixed wild mushrooms

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3.3 4
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 4
  • 75 g streaky smoked bacon
  • 500 g Onions
  • 1 kg Beef goulash
  • 2 TABLESPOONS clarified butter
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Sugar
  • 2 TABLESPOONS Tomato paste
  • 1⁄4 l Red wine
  • 2 Bay leaves
  • 250 g Flour
  • 4 Eggs (Gr. M)
  • 75 ml Mineral water
  • 500 g mixed wild mushrooms (e.g. chestnuts and mushrooms)
  • 1 TABLESPOON Oil
  • 1 TABLESPOON Butter
  • 100 g Cranberries (fresh or frozen)

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.

Nutrition Facts

KCAL
930 kcal
CARBS
56 g
FATS
37 g
PROTEINS
74 g