Gullash / Stroganoff hybrid pot

Name: Gullash / Stroganoff hybrid pot
Yield: 4
Ingredients: optional 1 clove (remove before serving); optional 3 tbsp. Cognac; Pepper; Salt; 1 Tern hønsekødsboullion; 100 g Kakkede chanterelles (from canned); 100 g Pearl onions; 1-3 tbsp Paprika (like rose); 2 Bay leaves; 2 tbsp Olive oil; 2 tsp Strong mustard; 2.5 dl 18% sour cream; 200 g Bacon cubes; 2-4 cl Red aalborg or ½-1 PCs finstødt comments; 3 Chopped onion, diced; 3 Peppers, diced (pepper and); 4-5 dl Strong beef Fund; 500 g Beef/pork into cubes; 70 g Conc. tomato puree

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Gullash / Stroganoff hybrid pot

	optional	1 clove (remove before serving)
	optional	3 tbsp. Cognac
		Pepper
		Salt
1		Tern hønsekødsboullion
100	g	Kakkede chanterelles (from canned)
100	g	Pearl onions
1-3	tbsp	Paprika (like rose)
2		Bay leaves
2	tbsp	Olive oil
2	tsp	Strong mustard
2.5	dl	18% sour cream
200	g	Bacon cubes
2-4	cl	Red aalborg or ½-1 PCs finstødt comments
3		Chopped onion, diced
3		Peppers, diced (pepper and)
4-5	dl	Strong beef Fund
500	g	Beef/pork into cubes
70	g	Conc. tomato puree

Instructions for Gullash / Stroganoff hybrid pot

To prepare the Gullash / Stroganoff hybrid pot recipe, please follow these instructions:

Step bacon in the olive oil. When the bacon is about to finish, add the beef. When the meat is brown all over it is added cognac and the alcohol lamps ignite with a match. Let onions and peppers roast briefly. Add beef fennel boulion snaps carnal laurel leaves tomato peanut mustard paprika bacon and pearls. Boil for 45 minutes.
Add creme fraiche and season with salt and pepper. Allow simmer for 15 minutes at low heat.

Served with mashed potatoes.

tips:
Variation over a stroganoff / gullasch hybrid with a southeast German ice cream (Thüringer Kümmelfleisch) Half of the fund can be replaced by half a pilsner.

Gullash / Stroganoff hybrid pot

Ingredients for Gullash / Stroganoff hybrid pot

Instructions for Gullash / Stroganoff hybrid pot

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