Szegediner Truffle Cream Goulash

Ingredients

• 1 kg peeled potatoes (coarsely diced)
• 100 g onions
• 1 Garlic clove
• 7 tbsp olive oil
• 20 g paprika powder
• 40 ml white wine
• 400 g mild sauerkraut
• 1 tsp chopped caraway seeds
• 1 l vegetable stock
• salt and pepper to taste
• 1 tsp sugar
• 200 g Alpro cooking cream (Cuisine)
• 250 g fresh chanterelles
• marjoram
• organic lemon
• dill
• smooth parsley
• 200 g Alpro yogurt (Alternative Natural)
• 20 g butter
• 2 tsp cornstarch

Instructions

1. 1.

   Peel, wash, and coarsely dice the potatoes. Peel and dice the onions and garlic. Heat 3 tbsp of oil in a pot. Add the onions and garlic and sauté until translucent. Add the potato cubes and sauté them as well. Stir in paprika powder and cook briefly. Deglaze with white wine. Add drained sauerkraut and caraway seeds. Pour in vegetable stock and Alpro cooking cream. Season with salt, pepper, and sugar. Cover and simmer for about 30-35 minutes.

2. 2.

   Meanwhile clean the chanterelles without washing them if possible. Wash and dry marjoram. Strip the leaves from the stems and roughly chop. Wash and dry the lemon; grate a thin zest.

3. 3.

   Wash and dry parsley and dill. Strip the leaves or tips from the stems and roughly tear. Set aside covered.

4. 4.

   Whisk the Alpro yogurt alternative with salt, pepper, and 1 tbsp olive oil. Taste and adjust seasoning. Set aside.

5. 5.

   Heat butter and remaining oil in a pan. Sauté the mushrooms. Add lemon zest, marjoram, and chanterelles. Season with salt, pepper, and sugar. Bring to a quick boil. Mix cornstarch with 4 tbsp cold water and stir into the stew to thicken.

6. 6.

   To serve, ladle the goulash into a deep bowl or dish. Sprinkle each serving with a spoonful of Alpro yogurt alternative, parsley, and dill.