Peel and chop the onion.
Boil the potatoes, then peel, cut into cubes and fry in a pan with hot fat. Set aside.
Sprinkle Beiried with salt and pepper, turn in flour and roast in hot fat until brown, then keep warm preferably in a copper Reindl.
Drain roast fat, melt butter, roast chanterelle with onion, season and refine with cream.
Pour the mushrooms over the Beiried and serve with the fried potatoes.
Preparation Tip:
If you like, you can add some finely chopped garlic. You can also prepare the dish without chanterelles.
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