Chanterelle Gulasch

Here is one of my Austrian dishes - I love chanterelles and when I'm in Austria I always go into the forrest to pick them. Unfortunately they are expensive everywhere else.

Preparation: 20 minutes

Cooking: 30 minutes

Serves: 4

Ingredients:

2 small onions, diced
2 tablespoon extra virgin olive oil
1/2 kg chanterelles, cleaned and diced
3 medium potatoes, diced
1 tablespoon ground paprika
1 teaspoon vinegar
1 teaspoon cumin seeds
1 teaspoon majoram
1/4 l water
1 tablespoon flour

Method:

Lightly brown the onions in the oil over medium heat.
Add the chanterelles and cook for a couple of minutes until most of the water has evaporated.
Add all the other ingredients except the flour. Bring to a boil and simmer for about 20 minutes or until the potatoes are soft.
Mix the flour with a little bit of water and add to thicken the Gulasch - cook for a couple of minutes more.

Nutrition (per serve):

Calories 212; Fat 7 g; Sat. Fat 1 g; Carbs 32 g; Sugar 2.5 g; Fiber 4.5 g; Protein 6.8 g