Game stifado with baked potato slices

Name: Game stifado with baked potato slices
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 6 large onions; 3 Garlic cloves; 1 Organic Lemon; 400 g Tomatoes; 1 kg Game goulash (e.g. from wild boar); 6 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp 1-1 1⁄2 Tsp ground allspice; 2 Cinnamon sticks; 4 Bay leaves; 1 TABLESPOON Flour; 1⁄2 l dry white wine; 750 g Potatoes; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

6 large onions
3 Garlic cloves
1 Organic Lemon
400 g Tomatoes
1 kg Game goulash (e.g. from wild boar)
6 TABLESPOONS Oil
7-10 Tbsp salt, pepper
7-10 Tbsp 1-1 1⁄2 Tsp ground allspice
2 Cinnamon sticks
4 Bay leaves
1 TABLESPOON Flour
1⁄2 l dry white wine
750 g Potatoes
7-10 Tbsp a few squirts of lemon juice

Directions

1
For the stifado, peel and roughly dice the onions. Peel garlic and chop finely. Wash the lemon hot, dry and grate the peel. Wash and coarsely dice the tomatoes.
2
Dab the goulash dry. Heat 3 tablespoons of oil in a roasting pan or large casserole and fry the meat in 2-3 portions until it is brown all around. Season with salt and pepper. Finally fry onions, garlic and lemon peel for about 5 minutes.
3
Add all the meat and tomatoes. Season with salt, pepper and pimento. Add cinnamon sticks and bay leaves.
4
Dust the stifado with flour and sauté briefly. Deglaze with wine and 1⁄2 l water and bring to the boil. Cover and braise over medium heat for about 2 hours. Stir occasionally during the last 30 minutes.
5
Preheat oven (electric cooker: 225°C/circulating air: 200 °C/gas: see manufacturer). Peel, wash and cut potatoes into thick slices. Mix well with 3 tbsp. oil and approx. 1⁄2 tsp. salt. Place potato slices close together on a baking tray.
6
Bake in a hot oven for about 30 minutes.
7
Season the stifado with salt, pepper, pimento and lemon juice. Serve with the baked potatoes.