Chanterelle Goulash

For the chanterelle goulash, clean the chanterelles and cut into pieces. Chop the onion and garlic. Peel and dice the potatoes.

In a pot, heat butter and fry onion until light, add garlic and fry briefly. Add thyme, marjoram and bay leaves and stir through.

Stir in ground paprika and let it roast a bit. Deglaze with a little vinegar and add a little water. Add diced gravy and diced beef broth.

Add diced potato and simmer for 10 minutes, then add chopped chanterelles to the pot and simmer covered until potato is soft.

Stir in chopped parsley and crème fraîche and thicken with a little flour if necessary, bring to the boil again and season to taste with salt, pepper and a little vinegar if necessary.

Remove the stems of thyme and marjoram and bay leaves and serve.

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