Bohemian mushroom goulash

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Portionen: 4

  • 400 g Mushrooms of choice
  • 100 g Carrots
  • 100 g Celeriac
  • 300 g Potatoes (floury)
  • 1 bunch Spring onions
  • 60 g Butter
  • 150 g Shallots
  • 1 tbsp Paprika powder
  • 1 leaf Bay
  • 5 pieces Juniper berries
  • 1 pinch Ground caraway seeds
  • 150 ml White wine
  • 750 ml Chicken stock
  • 150 g Sour cream
  • 1 bunch Dill
  • 1 sprig Lovage
  • 2-3 tbsps Most
  • Vinegar (or balsamico)
  • White ground pepper
  • Salt

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.

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Bohemian mushroom goulash

  1. feinspitz57
    feinspitz57 kommentierte am 10.10.2015 um 12:26 Uhr

    very good

  2. Cecilia
    Cecilia kommentierte am 11.06.2015 um 21:17 Uhr


  3. gackerl
    gackerl kommentierte am 29.11.2014 um 09:14 Uhr


  4. Maikaefer07
    Maikaefer07 kommentierte am 19.11.2014 um 21:48 Uhr


  5. anni0705
    anni0705 kommentierte am 03.07.2014 um 13:37 Uhr

    sehr lecker

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