Bohemian Mushroom Goulash with Herb Dumpling and Bacon

Expats.cz presents a new monthly series of recipes provided by head chefs at Prague’s top restaurants. These recipes represent meals that the chefs would prepare for themselves at home.

Bohemian Mushroom Goulash with Herb Dumpling and Bacon

CzecHouse Grill & Rotisserie in Hilton Prague
Chef: Miroslav Hanzal “As I come from South Bohemia, where the forests are rich with mushrooms, I am used to preparing various mushroom dishes. This Bohemian Mushroom Goulash is a delicious variation to the autumn menu and a delight to all the mushroom gourmets. A tip from me is to make use of various types of forest mushrooms, which will then greatly blend and enhance the flavors of the bacon and eventually the entire dish.”

25min. for preparation & 1hour for cooking

Serves 4:

MUSHROOM GOULASH:

400 g mixed forest mushrooms
40 g shallots
200 ml fresh pepper sauce
20 g bacon
2 cloves of garlic
1 pc sprig chopped rosemary
Chopped parsley
Salt and pepper

PEPPER SAUCE:
2 pc fresh red peppers
30 g of chopped onion
1 spoon tomato paste
1 spoon sweet paprika
0.5 l vegetable or chicken stock
Garlic, salt and pepper

HERB DUMPLING:
280 g bread roll
240 ml milk
2 eggs
50 g semolina flour
2 spoons butter
Salt, nutmeg
Chopped parsley

MUSHROOM GOULASH:
Saute the mushrooms with shallots, garlic, rosemary and bacon. Season well, add the pepper sauce and cook through. Finish with fresh chopped parsley.

PEPPER SAUCE:
Mix rest of the onion with garlic, add chopped red peppers and stir for 5 minutes. Add tomato paste and sweet paprika, and stir shortly. Pour the stock and boil until the peppers are soft. Blend and pass through.

HERB DUMPLING:
Cut a bread roll into dices, add parsley and melted butter. Separately mix flour, milk and yolks, and then mix with bread roll dice. Whisk the egg whites and mix gently all together. Form the dumplings, wrap into a clean film-foil and boil in hot water or in stream for 20 to 25 minutes.