Chanterelle Goulash

For the chanterelle goulash, halve the bell bell pepper, remove the stem and core, cut into cubes. Cut the onion into small pieces, slice the garlic.

Sauté in butter together with the diced peppers, add paprika powder. Extinguish with white wine and juice of one lemon, let it boil briefly.

Fill up with beef broth and some cream, let it simmer for about 10 minutes. Whisk the sauce mixture with a hand mixer to a creamy sauce and strain through a sieve.

Then mix in some cold butter. Clean the chanterelles and cut them into pieces of about the same size. Fry them in a frying pan and empty them into a sieve. Only then season lightly with salt.

Add the drained chanterelles to the paprika sauce, add the chopped lovage and let it boil briefly. Before serving, add some whipped cream and parsley.

Season to taste with salt, pepper and freshly grated nutmeg. Serve the chanterelle goulash with napkin dumplings.

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