1. peel and rinse the celery and carrot. Peel 1 onion. Finely dice everything, mix with juniper, bay leaf, goulash, pepper and wine. Marinate in the refrigerator for 1-2 days.
2. dry meat, collect marinade. Dice bacon. Fry 2/3 in hot lard, remove. Brown meat in the fat and season. Add bacon, marinade and clear soup. Bring to a boil, simmer with lid on for about 1 1/2 hours.
Stir through flour, a little salt, nutmeg and eggs. Cover and swell for about half an hour. Clean mushrooms, rinse (drain mushrooms from jar well). Peel and chop 1 onion. Fry with remaining bacon in 1 tbsp butter. Fry the mushrooms and season.
4. put the dough into a Knöpfle sieve. Press portions into boiling salted water and cook for 1-2 minutes (or scrape off the board like sparrows). Lift out, rinse, drain well.
Toss in 1 tbsp hot butter.
Stir cornstarch and 1-2 tbsp. water until smooth, thicken ragout. Refine with jelly and whipped cream and season. Arrange everything. Serve with green salad.
Preparation time: 2 hours (waiting time 1-2 days).
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Our tip: Use high-quality red wine for a particularly fine taste!
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