Foto: Willfried Gredler-Oxenbauer
Clean mushrooms with a moist sponge (if possible, don’t wash). Cut into bite-size pieces. Cut carrots, celeriac, peeled potatoes and spring onions into small cubes. Chop shallots finely.
Heat butter in a pot and sauté the shallots. Add paprika powder, pour over white wine and add all the vegetables (without the mushrooms) as well as the potatoes. Pour in the stock, add salt, pepper and the bay leaf. Boil for 10–15 minutes on high until the broth is thick.
Add mushrooms and simmer for another 5 minutes. Remove the bay leaf, and juniper berries. Mix the sour cream with some hot stock or water. Add the dill and lovage to the goulash. Let simmer for a few more minutes, then add vinegar to taste.