Mushroom Cream Goulash With Spaetzle Recipe
Peel and chop the onions. Dab meat dry and cut into cubes. Heat the lard in a roaster. Fry the meat for about 10 minutes. After about 8 minutes add onions.
Keywords
- Autumn
- very easy
- Goulash
- Vegetables
- Mushrooms
- Meat
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Cooking tools:
- Chef's knife
- Cutting board
- Roasting pan
- Skillet
- Stove
- Pot
- Colander
- Paper towel
- Wooden spoon
- Plate
Ingredients
- 250 g Onions
- 500 g Beef for goulash
- 500 g Pork for goulash
- 3 TABLESPOONS clarified butter
- 1 TABLESPOON Flour
- 100 ml Sherry
- 3/4 l Beef broth
- 2 Bay leaves
- 1 TABLESPOON Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Mushrooms
- 2 TABLESPOONS Oil
- 200 g Spätzle
- 2 stem(s) flat leaf parsley
- 250 g Whipped cream
- 7-10 Tbsp juice of 1/2 lemon
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