Styrian venison goulash with leek and onions
easy
90 mins
90 mins
Ingredients
- 1 kg Venison, from the haunch
- 500 ml dry red wine
- 1 Bay leaf
- 2 Cloves
- 6 black peppercorns
- 3 medium-sized onions
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TABLESPOON clear instant broth
- 2 medium-sized leeks (leek)
- 750 g waxy potatoes (e.g. Linda)
- 1 collar Parsley
- 1 pinch Sugar
Directions
- 1
Wash the meat, dab dry and cut into cubes. Put red wine and spices in a bowl. Place the meat in it and cover and chill for about 12 hours. Drain meat well on a sieve, catch the marinade. Peel and halve onions and cut into thin slices. Heat the oil in a frying pan or casserole.
- 2
Brown the meat in it in portions and take it out. Season with salt and pepper. Fry the onions in the frying fat. Add the meat. Pour in collected marinade and 500 ml water, bring to the boil and add stock. Cover and stew for about 1 hour. Clean, wash and cut leek into rings. Add leek 15 minutes before the end of cooking time. Peel and slice the potatoes. Cook in boiling salted water for about 15 minutes. Wash the parsley, dab dry, put some aside for garnishing, cut the rest into strips. Season goulash with salt, pepper and sugar.
- 3
Add leek 15 minutes before the end of cooking time. Peel and slice the potatoes. Cook in boiling salted water for about 15 minutes. Wash the parsley, dab dry, put some aside for garnishing, cut the rest into strips. Season goulash with salt, pepper and sugar. Drain the potatoes and let them steam briefly. Serve goulash with the potatoes, sprinkle with parsley and garnish with parsley set aside. Serve lamb's lettuce with a pumpkin seed oil vinaigrette
Nutrition Facts
560 kcal
28 g
14 g
58 g
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