For the chanterelle goulash, clean the chanterelles and chop them up a bit. Peel and chop the onion. Heat oil in a pot, roast onion until golden, add mushrooms and roast until there is no more liquid.
Add paprika powder and deglaze with vinegar, season with salt and pepper. Mix sour cream with flour and add to mushrooms, cook for another 2 minutes.
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