Venison goulash

Name: Venison goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 800 g Venison goulash (fresh or frozen); 10 g dried porcini; 200 g small mushrooms; 5 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 1/4 l dry red wine; 2 TEASPOONS clear broth (instant); 6 Bread roll (from the previous day); 1/4 l Milk; 1 TABLESPOON Butter; 4 Stem(s) Thyme; 3 Eggs (Gr. M); 4 TABLESPOONS thickened wild cranberries (glass); 100 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

800 g Venison goulash (fresh or frozen)
10 g dried porcini
200 g small mushrooms
5 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
1/4 l dry red wine
2 TEASPOONS clear broth (instant)
6 Bread roll (from the previous day)
1/4 l Milk
1 TABLESPOON Butter
4 Stem(s) Thyme
3 Eggs (Gr. M)
4 TABLESPOONS thickened wild cranberries (glass)
100 g Whipped cream

Directions

1
Defrost the goulash if necessary. Soak porcini mushrooms in 1/2 l warm water for about 30 minutes. Clean the mushrooms. Peel onions and cut 4 into strips. Drain the porcini and collect the soaking water.
2
Dab the goulash dry.
3
Heat the lard in a roaster and fry the mushrooms for 3-4 minutes. Take out. Fry the goulash in the frying fat at high heat until brown in portions. Season with salt and pepper. Finally fry onion strips.
4
Put the whole goulash back into the roaster. Stir in tomato paste, dust with flour and sweat everything briefly. Pour in wine and mushroom water, stir in stock and bring to the boil while stirring. Cover and stew at low heat for 1 1/2-2 hours.
5
Possibly add some water.
6
In the meantime, cut the rolls into cubes for the dumplings. Heat milk, pour over the rolls and soak for about 30 minutes. Finely dice the remaining onion and sauté in the hot butter until translucent. Wash the thyme, dab dry and chop the leaves.
7
Add eggs, onion cubes and thyme to the rolls. Knead everything well and season with salt and pepper. Form approx. 8 dumplings from the mixture.
8
Chop the porcini if necessary. About 30 minutes before the end of the stewing time, add the porcini mushrooms, mushrooms and 2 tbsp. cranberries to the goulash and braise. For the dumplings, boil up plenty of salted water in a large pot.
9
Put the dumplings into boiling water and let them simmer for 15-20 minutes.
10
Whip cream until semi-stiff and loosely fold in 2 tbsp. cranberries. Lift the dumplings out of the water with a skimmer, drain well. Season goulash with salt, pepper and sugar. Serve with dumplings and a pinch of cranberry cream.