1. Clean the chanterelles thoroughly (with a brush; only rinse quickly in cold water if very sandy) and halve the larger ones.
2. Finely chop the onions and sweat them in the butter until translucent.
3. Add the mushrooms and fry over high heat for 5 minutes until their liquid has evaporated.
4. Take off the heat, stir in the paprika and caraway, pour in the stock, season with salt and pepper and cook for 10 minutes.
5. Whisk the sour cream with the flour until smooth, temper with a little hot liquid, stir into the mushrooms and simmer for 3-4 minutes; season with lemon juice and sprinkle with chopped parsley.
6. Serve with bread dumplings (Serviettenknödel) or spaetzle.
Tip: Never soak chanterelles - they soak up water like a sponge and stew instead of browning.
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