1 kg chanterelles
1 garlic clove
1 pinch of flour for dusting
1 tsp chopped parsley
125 ml cream
500 ml beef stock
Pinch each of salt and pepper
1. First, chop the onions into cubes and fry in a pan until golden brown. Then take the golden brown, fried onions out of the pan and put them to one side.
2. Next, place the cleaned and washed chanterelles into the pan and fry them until no more water comes out of them - then dust with a pinch of flour and stir again briefly.
3. Now add the finely chopped garlic to the chanterelles and stir well again. Next add the beef stock and place the fried onions back into the pan. Bring to the boil briefly and add the cream - then let it all simmer down to a smooth consistency.
4. If the sauce is not creamy enough, you can thicken it with a little beurre manié or cornflour mixed with a dash of water. Season the chanterelle sauce with salt and pepper and add the chopped parsley.
TIP: the best accompaniment to chanterelle goulash is homemade bread dumplings.