Venison goulash with grapes and spinach spaetzle
easy
210 mins
210 mins
Ingredients
- 8 Shallots
- 150 g green and red seedless grapes
- 4 TABLESPOONS Oil
- 1 kg Venison goulash (from the leg)
- 2 TABLESPOONS Tomato paste
- 400 ml dry red wine
- 8 Juniper berries
- 5 Cloves
- 2 Cinnamon sticks
- 150 g frozen spinach
- 150 g Flour
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 4-5 Tbsp Mineral water
- 2 TABLESPOONS Cornstarch
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Butter or margarine
Directions
- 1
Peel the shallots and quarter them lengthwise. Halve the grapes. Heat the oil in a frying pan, fry the meat in it while turning it and take it out of the frying pan again. Add tomato paste to the frying fat and roast. Deglaze with wine, add 600 ml water, bring to the boil. Put meat, shallots and spices into the roaster and simmer at low heat for about 3 hours
- 2
Defrost the spinach. Finely puree with a hand blender and pass through a sieve. Mix flour, eggs, 1 teaspoon salt, spinach, a little nutmeg and mineral water with the dough hooks of the hand mixer to a smooth, thick dough. Let dough rest for about 15 minutes. Boil up salted water in a pot. Scrape the dough over a moistened spaetzle board into the water or press it through a potato press. Let it simmer until the spaetzle rise up (approx. 3 minutes), remove with a skimmer, quench briefly in a sieve under cold water, drain
- 3
After about 2 1/2 hours of cooking time, add the grapes to the goulash. Stir starch in cold water until smooth. Bind the goulash with mixed starch, bring to the boil again. Season to taste with salt and pepper. Heat the fat in a pan, toss the spaetzle in it. Arrange on plates together with the goulash
Nutrition Facts
520 kcal
59 g
19 g
11 g
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