Game goulash stew with carrots and shallots

Name: Game goulash stew with carrots and shallots
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 300 g Potatoes; 250 g Shallots or small onions; 250 g Carrots; 1 Garlic clove; 600 g Red deer goulash; 1/2 TEASPOON dried rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small bay leaves; 1/8 l dry red wine; 3/8 l Meat broth (instant); 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Currant Jelly; 7-10 Tbsp Bay leaf and rosemary

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

300 g Potatoes
250 g Shallots or small onions
250 g Carrots
1 Garlic clove
600 g Red deer goulash
1/2 TEASPOON dried rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small bay leaves
1/8 l dry red wine
3/8 l Meat broth (instant)
2 TABLESPOONS Tomato paste
2 TABLESPOONS Currant Jelly
7-10 Tbsp Bay leaf and rosemary

Directions

1
Peel, wash and quarter the potatoes. Peel shallots. Clean, wash and cut carrots into thick slices. Peel garlic and chop finely. Mix potatoes, shallots, carrots, garlic and meat.
2
Season with rosemary, salt and pepper. Put everything with the bay leaves in a roasting pan. Mix red wine, stock and tomato paste and pour over the meat. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 1/2 hours.
3
Season again with salt, pepper and currant jelly. Garnish with bay leaf and rosemary if desired.