Austrian Eierschwammerlgulasch
main course · Austrian
Austrian chanterelle goulash finished with sour cream and served with buttered sourdough bread.
Added Oct 2, 2026
PrepPrep time
15 min
CookCook time
30 min
ServingsServings
3 servings
Ingredients
1× yields 3 servings
350 g chanterelles, washed
1 whole yellow onion, julienned
4 tbsp butter, divided
1 tbsp sweet paprika powder
1 tbsp vinegar
400 ml vegetable broth
1 tbsp dried chanterelle powder
125 g sour cream
1 tbsp all-purpose flour
20 ml whipping cream
2 tbsp parsley, chopped
sourdough bread, sliced
Preparation
1
Wash , julienne , and chop .
2
Sauté in until softened, then stir in and add .
3
Stir and together, pour over the mushrooms, and add . Cover and simmer for 20–30 minutes.
4
Mix , , and until smooth, then stir into the chanterelle mixture.
5
Stir in just before serving so it stays bright green.
6
Slice and toast it in the remaining until golden.
7
Serve the goulash hot with the toasted bread.
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