Enhances the bounty of the forest

This traditional Austrian dish brings together tender chanterelle mushrooms with a rich goulash sauce that acquires an unmistakable note through the addition of STROH. The mushrooms impart a delightful spiciness and a delicious flavor to the goulash. The fluffy bread dumplings (called "Semmelknödel" in German) are the perfect accompaniment to soak up the aromatic sauce and indulge the palate.

Ingredients for 4 Servings

For the goulash

  • 1 small onion
  • 1/4 bunch of parsley
  • 400 g chanterelle mushrooms
  • 50 g butter
  • 2 tsp sweet paprika powder
  • 3 tbsp STROH 60
  • 250 ml heavy cream
  • salt
  • black pepper


For the bread dumplings

  • 250 g bread cubes
  • 250 ml milk
  • 1 onion
  • ½ bunch of parsley
  • 50 g butter
  • 3 eggs
  • 1 splash of STROH 60
  • salt
  • black pepper



For the goulash

  • Finely chop the onion and parsley.
  • Tear or cut the chanterelle mushrooms into pieces.
  • Heat butter in a pan and sauté the onion and parsley until translucent.
  • Add the mushrooms and paprika powder and sauté together.
  • Deglaze with STROH and let it evaporate.
  • Pour in the heavy cream and let it simmer for a few minutes.
  • Season with salt and pepper.


Tip: For a thicker sauce, mix some cold heavy cream with flour and cook it with the goulash until the sauce thickens.

For the bread dumplings

  • Chop the onion and parsley. Sauté them in butter until translucent.
  • Place the bread cubes in a large bowl. Pour warm milk over them.
  • Add the onion, parsley, and eggs, and gently mix until you have a sticky mixture.
  • Season with salt, pepper, and add a splash of STROH, then mix again.
  • Shape the mixture into small round dumplings.
  • Bring a large pot of salted water to a boil.
  • Add the dumplings and let them simmer for 10 minutes.
  • Serve with hot chanterelle goulash.


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