Goulas of Chanterelles
At a Glance
- Prep
- 30 minutes
- Cook
- 20 minutes
- Total
- 50 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Stew
- Austrian
- European
- Stovetop
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This is a very typical austrian dish, every family has their own recipe. In the early of fall we go searching for, no, finding mushrooms. Where i grow up it is quite easy to find chanterelles but as they are terrible expensive if you are not that lucky to be able to go into the woods and find food, it is possible to use other mushrooms or a combination of different kinds. Traditionally served with dumplings.
Hands-Free Mode Off
Equipment
Pan, mixing bowl, whisk
Ingredients
- 1 1/2 lbs chanterelle mushrooms
- 1 teaspoon oil
- 2 teaspoons paprika
- 1 teaspoon aceto balsamico
- 2 onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
- 2 -3 teaspoons flour
Instructions
Wash the chanterelles and cut into pieces if necessary.
In a pan heat oil and fry the onions until golden.
Add paprika powder, stir and deglaze with vinegar.
Add chanterelles, spice up with salt and pepper and steam for 2 minutes.
Whisk together sour cream and flour in a separate bowl, you might need to add a bit of water, according to the consistence of the our cream you use.
Add to the goulash and stir, let simmer for another 2 to 3 minutes.
You might want to add more salt, pepper, cumin or marjoram.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
