Goulas Of Chanterelles Food

WILD CHANTERELLE MUSHROOM GOULASH

Steps:

• To prepare the soy chunks: Pour the boiling water into a bowl containing the soy chunks, stock powder, soy sauce, lime juice and 2 tsp agave syrup. Mix to combine and let soak. In the meantime, start cooking the goulash.
• Gently fry the onion in some oil on medium-high heat until soft and transparent.
• Stir in chopped garlic and proceed to fry another 1-2 minutes.
• Add the mushrooms and cook until they start to give off liquid. Yummy mushroom stock!
• Add herbs and marjoram, continue to cook until mushrooms have shrunk considerably or almost all the liquid has evaporated. This will take about 5 minutes on high heat.
• Turn down the heat, add both sweet and smoked paprika (careful not to burn it!), tomato puree and the other 2 tsp of agave syrup. Stir for about a minute or two. If things start to catch a bit at the bottom, just add a bit of water.
• Finally, add the soaked soy chunks, potatoes and another tsp of stock powder. Fill up with water until the other ingredients in the pan are almost covered, but not quite.
• Bring to a boil. Either pressure cook on high for 5 minutes (after the lid vent is sealed) or simmer until the potatoes are tender and the soy chunks are softened.

CHANTERELLE GOULASH

Steps:

• Clean chanterelles (if possible avoid washing them) and chop roughly.
• Melt butter in a large pot or skillet and add chopped onion and garlic. Let fry until translucent.
• Add powdered sweet paprika and if using paprika paste. Stir. Be careful not to burn paprika powder as it tends to develop a bitter taste when burnt.
• Add chanterelles and let roast for about 2 minutes.
• Add vegetable broth (or granules and water).
• Add cream or alternatives and let simmer for about 15 minutes.
• Salt and pepper to taste and add chopped parsley.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

HUNGARIAN BEEF-NOODLE GOULASH

Steps:

• Roll beef cubes in flour.
• Heat oil in dutch oven and brown beef on all sides.
• Add onions, paprika, salt, pepper, and beef broth.
• Cover and cook over low heat for 1/ 1/2 hours or until tender.

GOULAS OF CHANTERELLES

Steps:

• Wash the chanterelles and cut into pieces if necessary.
• In a pan heat oil and fry the onions until golden.
• Add paprika powder, stir and deglaze with vinegar.
• Add chanterelles, spice up with salt and pepper and steam for 2 minutes.
• Whisk together sour cream and flour in a separate bowl, you might need to add a bit of water, according to the consistence of the our cream you use.
• Add to the goulash and stir, let simmer for another 2 to 3 minutes.
• You might want to add more salt, pepper, cumin or marjoram.