Wednesday, 8 June 2016

Pork Goulash with Chanterelle Mushrooms and Rice

A typical German dish is Goulash. Often served at the Sunday lunch and the leftovers eaten the next day. There are so many ways to cook that dish.

First is the choice of meat. Many like the pork version, others the beef version, and in many German households the mixture of both. But you can make Goulash out of turkey meat too.

In different regions are different additions to the pot. Some like to add bacon, sausages, others lots of different veggies or some use even Sauerkraut. You can see the influence of Austria, Hungeria , Serbia, Tchech republic or Poland. People came from this regions after the WWII and brought back their favourite kind of Goulash.

My choice today was pork meat and Chanterelle Mushrooms, the season of these just started. I kept ist fairly simple without much work and it tasted great and I have leftovers for tomorrow.

500 g pork meat in 3 cm cubes
salt and pepper
2 tbsp flour
1 bay leaf
2 tbsp rapeseed oil
2 onions
3 cloves of garlic
80 g celeriac
1 tbsp parsley
1 tsp paprika powder
1 tsp ground caraway
50 ml Bourbon
200 ml white wine
300 ml water
250 g Chanterelle mushrooms

Chop onions and garlic and season and flour the pork meat. In a large pot heat up some oil and brown the meat. Add the onions and garlic and then the Bourbon and the wine.  Get the brown bits off the bottom of the pot and add the water and the bay leaf and the veggie and parsley.

Let it cook for about 35 minutes and during that time clean the mushrooms with a brush and chop them into medium pieces. Add the mushrooms after the 45 minutes and cook for 15 more minutes.
Eat with fresh cooked rice.

But Goulash can be eaten with steamed potatoes, dumplings, pasta or even with a good piece of bread.

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