The Lanersbacher Hof recipe of the month - award-winning recipes for "Hobby Chefs".
Our top chefs regularly introduce you to a selected recipe for after-cooking.
We are happy if you try it! Tell us how it tasted, how your recipe looks optically - post a photo or your experience on our Facebook-Page.
The recent Lanersbacher Hof recipe of the month
Chanterelle goulash with bread dumplings
- 1kg chanterelle
- ¼ l Cream
- 1 tsp paprika powder
- salt, pepper, chopped parsley
- corn starch (maize starch) for binding
Sauté finely chopped onion, add the chanterelles and sprinkle with paprika powder. Then season with salt and pepper. Bind the liquid that has escaped from the chanterelles with a little corn starch and then add cream. Let simmer for about 5 minutes. Arrange and sprinkle with chopped parsley.
- 180 g dumpling bread
- 3 eggs
- 1/8 l hot milk
- 30 g butter
- ½ Onion small diced
- salt, nutmeg, chopped parsley
Slowly fry the onion in butter until the onion is glassy and then mix into the dumpling bread. Spice it with salt, nutmeg and add the eggs and pour (very hot) milk on top. Add the parsley and mix well, press lightly. Let the mixture rest, then form dumplings with wet hands (press them firmly together) and boil them briefly in plenty of boiling salted water and let them simmer in the water until they are ready to serve.
The Lanersbacher Hof kitchen team wishes you good luck!