Ingredients for 4 Servings
For the goulash
- 1 small onion
- 1/4 bunch of parsley
- 400 g chanterelle mushrooms
- 50 g butter
- 2 tsp sweet paprika powder
- 3 tbsp STROH 60
- 250 ml heavy cream
- salt
- black pepper
For the bread dumplings
- 250 g bread cubes
- 250 ml milk
- 1 onion
- ½ bunch of parsley
- 50 g butter
- 3 eggs
- 1 splash of STROH 60
- salt
- black pepper
Preparation
For the goulash
- Finely chop the onion and parsley.
- Tear or cut the chanterelle mushrooms into pieces.
- Heat butter in a pan and sauté the onion and parsley until translucent.
- Add the mushrooms and paprika powder and sauté together.
- Deglaze with STROH and let it evaporate.
- Pour in the heavy cream and let it simmer for a few minutes.
- Season with salt and pepper.
Tip: For a thicker sauce, mix some cold heavy cream with flour and cook it with the goulash until the sauce thickens.
For the bread dumplings
- Chop the onion and parsley. Sauté them in butter until translucent.
- Place the bread cubes in a large bowl. Pour warm milk over them.
- Add the onion, parsley, and eggs, and gently mix until you have a sticky mixture.
- Season with salt, pepper, and add a splash of STROH, then mix again.
- Shape the mixture into small round dumplings.
- Bring a large pot of salted water to a boil.
- Add the dumplings and let them simmer for 10 minutes.
- Serve with hot chanterelle goulash.
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