Venison goulash

Name: Venison goulash
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 medium-sized onions; 1 kg Venison goulash; 2-3 TABLESPOONS Oil; 100 g smoked streaky bacon in cubes; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 1/4 l dry red wine; 3 TSP clear broth (instant); 2 Bay leaves; 6 Juniper berries; 2 TABLESPOONS Currant Jelly; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 medium-sized onions
1 kg Venison goulash
2-3 TABLESPOONS Oil
100 g smoked streaky bacon in cubes
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
1/4 l dry red wine
3 TSP clear broth (instant)
2 Bay leaves
6 Juniper berries
2 TABLESPOONS Currant Jelly
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and chop the onions. Wash the goulash and dab dry. Heat the oil in a casserole or frying pan. Fry the bacon in it until crispy, take it out and put it aside. Fry the goulash in 3-4 portions in hot frying fat all around.
2
Add the onions and fry briefly. Put all the meat back into the pot. Add tomato paste and sauté briefly. Dust everything with flour and sauté briefly. Deglaze with wine and 3/4 litres of water.
3
Bring to the boil, stir in the stock. Add bay leaf and juniper. Cover and stew for about 1 1/2 hours. Approx. 10 minutes before the end of the braising time, stir in jelly and bacon. Season goulash with salt and pepper.
4
Spätzle and a green salad taste great with it.