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🍽️ Gulasco di funghetti con panna alla Szegedina

648 kcal · 30 min · 4 porzioni

Ingredienti

• 1 kg patate pelate (, tagliate a cubetti grossolani)
• 100 g cipolle
• 1 spicchio d'aglio
• 7 cucchiai di olio d'oliva
• 20 g paprika in polvere
• 40 ml vino bianco
• 400 g crauti dolci
• 1 cucchiaino di semi di cumino tritati
• 1 l brodo vegetale
• Sale (e pepe)
• 1 cucchiaino di zucchero
• 200 g crema da cucina Alpro (Cuisine)
• 250 g funghetti freschi
• Maggiorana
• Limone biologico
• Aneto
• Petersilia liscia
• 200 g yogurt Alpro (Alternativa Naturale)
• 20 g burro
• amido di mais 2 cucchiaino

Preparazione

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into coarse cubes.
3. 3. Peel the onions and the garlic.
4. 4. Dice the onions and the garlic finely.
5. 5. Heat three tablespoons of oil in a large pot.
6. 6. Add the onions and garlic to the hot oil.
7. 7. Sauté the vegetables until translucent and soft.
8. 8. Add the potato cubes to the pot.
9. 9. Sauté the potatoes briefly.
10. 10. Add paprika powder and stir it in briefly.
11. 11. Deglaze the mixture with white wine.
12. 12. Take the sauerkraut out of the package and let it drain well.
13. 13. Add the drained sauerkraut to the pot.
14. 14. Add caraway seeds.
15. 15. Pour vegetable stock into the pot.
16. 16. Add the Alpro cooking cream.
17. 17. Season with salt, pepper, and a pinch of sugar.
18. 18. Cover the pot.
19. 19. Let the goulash simmer for about 30 to 35 minutes.
20. 20. Clean the chanterelles and remove dirt.
21. 21. Only wash the mushrooms if absolutely necessary, as they absorb water.
22. 22. Wash the marjoram under running water.
23. 23. Spin the marjoram dry.
24. 24. Pluck the leaves from the marjoram stems.
25. 25. Chop the marjoram leaves coarsely.
26. 26. Wash the lemon thoroughly.
27. 27. Dry the lemon.
28. 28. Grate the lemon zest thinly.
29. 29. Wash the parsley and the dill.
30. 30. Spin the herbs dry.
31. 31. Pluck the parsley leaves from the stems.
32. 32. Pluck the dill tips from the stems.
33. 33. Chop the herbs coarsely.
34. 34. Cover the herbs and set them aside.
35. 35. Take the Alpro yogurt alternative.
36. 36. Mix the yogurt with salt and pepper.
37. 37. Add one tablespoon of olive oil.
38. 38. Taste the yogurt mixture.
39. 39. Set the yogurt mixture aside.
40. 40. Heat butter and the remaining oil in a pan.
41. 41. Fry the chanterelles in the pan.
42. 42. Add the lemon zest to the pan.
43. 43. Add the marjoram to the pan.
44. 44. Add the chanterelles back to the pan if removed.
45. 45. Season with salt, pepper, and sugar.
46. 46. Let the mixture come to a brief boil.
47. 47. Mix cornstarch with four tablespoons of cold water.
48. 48. Add the starch-water mixture to the stew.
49. 49. Thicken the stew with it.
50. 50. Fill the goulash into a deep plate.
51. 51. Add a spoonful of the yogurt mixture on top.
52. 52. Sprinkle with parsley.
53. 53. Sprinkle with dill.

Valori per porzione

• kcal: 648
• Protein: 13 g · Fett/Fat: 40 g · Carbs: 54 g