For the chanterelle goulash, fry the onions briefly in butter, clean the chanterelles, cut into small pieces and add to the onions and fry. Then season with salt, pepper, marjoram, caraway and paprika. Now dust with flour and pour in beef broth and whipping cream and simmer for about 5 minutes while stirring.
Finally, season the chanterelle goulash with lemon juice and garnish with parsley.
Preparation Tip:
The chanterelle goulash is served with napkin dumplings.
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