Venison goulash in juniper cream with almond balls and broccoli

Name: Venison goulash in juniper cream with almond balls and broccoli
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 3 Onions (approx. 150 g each); 500 g small mushrooms; 1 kg Venison goulash; 7-8 TABLESPOONS Oil; 5 Juniper berries; 5 Allspice seeds; 2–3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Flour; 500 ml Vegetable broth; 500 ml dry red wine; 750 g finished potato dumpling dough "half and half" (refrigerated shelf); 1 egg (size M); 4 TABLESPOONS Milk; 100 g flaked almonds; 1 kg Broccoli; 20 g Butter; 200 g Whipped cream; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

3 Onions (approx. 150 g each)
500 g small mushrooms
1 kg Venison goulash
7-8 TABLESPOONS Oil
5 Juniper berries
5 Allspice seeds
2–3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Flour
500 ml Vegetable broth
500 ml dry red wine
750 g finished potato dumpling dough "half and half" (refrigerated shelf)
1 egg (size M)
4 TABLESPOONS Milk
100 g flaked almonds
1 kg Broccoli
20 g Butter
200 g Whipped cream
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Peel and chop the onions. Clean and clean the mushrooms and possibly halve them. Cut meat cubes into smaller pieces if necessary. Heat 2 tablespoons of oil in a large frying pan. Fry the meat in this frying pan while turning.
2
Crush juniper and allspice. Add the onions, mushrooms, juniper, allspice and bay leaf and also fry while turning. Season with salt and pepper. Dust with flour, sauté and deglaze with stock and red wine.
3
Bring to the boil and braise covered for 1 3/4-2 hours. Stir several times. Meanwhile form balls from the potato mixture with 2 tablespoons. Whisk egg and milk and carefully turn the balls one after the other, first in egg milk, then in almonds.
4
Clean and wash the broccoli and cut the florets from the stalk. Heat 5-6 tablespoons of oil in two portions in a large frying pan and fry the almond gnocchi for about 5 minutes until crispy brown, turning them over. Keep warm.
5
Meanwhile cook broccoli in boiling salted water for 6-8 minutes. Melt butter. Drain the broccoli, let it drip off briefly and toss in the butter. Stir the cream into the goulash, bring to the boil, season again with salt, pepper and sugar.
6
Arrange goulash, broccoli and almond balls garnished with parsley. Serve with pear halves filled with cranberries.