Goulash with chanterelle mushrooms

Directions

1. Cut the large mushrooms in half. ≈ 8 min
2. They should all be approximately the same size, around 2 to 3 cm. ≈ 3 min
3. Peel the onion and finely chop it into small dice. ≈ 8 min
4. Melt the butter in a saucepan. ⏱ ≈ 10 min
5. Once the pot is hot enough, add the chopped onion. ≈ 3 min
6. Continue to cook the onion until it is golden brown. ⏱ ≈ 7 min
7. Add the paprika. ≈ 3 min
8. Mix well, then immediately deglaze with white vinegar. ≈ 4 min
9. It is important that the paprika powder does not get too hot, as it can become bitter at a certain temperature. ≈ 3 min
10. Place the chanterelle mushrooms in the pot, and add pepper and salt to taste. ≈ 3 min
11. Cover the pot and steam the mixture for about 10 to 12 minutes, until the chanterelles are tender. ⏱ 12 min
12. Remove the lid and increase the temperature to prevent the liquid from escaping from the chanterelle. ≈ 3 min
13. Combine the flour and sour cream. ≈ 4 min
14. Add this mixture to the pot, reduce the heat, and cook for another 5 minutes. ⏱ 5 min