Goulash with chanterelle mushrooms and cream sauce

Gulasz wieprzowy z kurkami
  • Ingredients:
  • pork shoulder – 400 g
  • cider vinegar – 1 table spoon
  • oil – 30 ml
  • soya sauce – 4 table spoons
  • granulated garlic – 1 table spoon
  • sweet paprika – 1 table spoon
  • pepper – a pinch
  • garlic – 2 cloves
  • onion – 1 pc
  • marinated chanterelle mushrooms – 100 g
  • butter – 1 table spoon
  • milk – 50 ml
  • wheat flour – 1 table spoon

Wash and dry the meat.
Mix cider vinegar with oil, soya sauce, granulated garlic, sweet paprika and pepper in a bowl.
Smear the meat with the marinate and put in the fridge (the longer it stays in the fridge the more intensive the taste!)
Drain the mushrooms.
Chop the onion finely.
Crush the garlic.
Clean the meat from marinate and pour it into a large frying-pan or pot.
Heat it and fry the meat in it on each side.
Add 2/3 of the chopped onion and garlic and fry until it is browned.
Be careful not to burn the garlic!
Pour some water on it and stew it for about 40-50 minutes.
Watch if water is still there (add if needed).
Heat butter on the frying-pan.
Add the chanterelle mushrooms and the rest of onion.
Season for taste and fry together for a moment.
10 minutes before the end of stewing, add the mushrooms.
Mix flour with milk.
Add to the meat sauce and mix it thoroughly.
Cook for about 4-5 minutes.

Direct link to the recipe HERE

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