Baden venison goulash
- 750 g venison goulash
- 100 g smoked streaky bacon
- 2 Onions
- 5 EL Oil
- Salt
- pepper
- 1 EL Tomato paste
- 4 small bay leaves
- 5 crushed juniper berries
- 3/8 l span> clear broth (instant)
- 1/4 l Red wine
- 150 g span> small mushrooms
- and chanterelles
- 2 EL Butter or margarine span>
- 2 EL span> Cornstarch
- 2 span> EL
currant jelly - coarse pepper
105 minutes
easy
- 1.
- Wash the meat and pat dry well. Cut the bacon into strips one centimeter wide. Peel the onions and finely dice them. Heat three tablespoons of oil in a large saucepan. Fry the bacon in it until crispy, fry the onions briefly, take both out of the pot. Brown the meat in portions in the bacon fat, season with salt and pepper. Put the meat back in the pot. Add tomato paste, bay leaves and crushed juniper berries and briefly toast. Add the bacon and onions. Deglaze with 1/4 liter of stock and 1/8 liter of red wine, bring to the boil and cook the goulash covered over medium heat for about 1 1/2 hours, stirring occasionally and pouring in the remaining liquid. Clean the mushrooms and chanterelles and halve larger mushrooms. Heat the remaining oil and fat in a pan, fry the mushrooms all around until golden brown and add to the goulash five minutes before the end of the cooking time. Mix the starch and some water until smooth, stir into the goulash and bring to the boil again. Season the goulash with the currant jelly, salt and pepper and serve. Serve sprinkled with coarse pepper. SpƤtzle with roasted breadcrumbs taste great with it
- 2.
- Per serving 2560 kJ / 610 kcal
1 person approx.:
- 610 kcal
- 2560 kJ
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