Wild boar ragout

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Dab meat dry. Heat the oil in a roasting pan and fry the meat thoroughly. Add onions and fry briefly. Season with salt and pepper.

2. 2

   Stir in the tomato paste. Dust with flour and deglaze with red wine and 3/4 litres of water, bring to the boil. Add bay leaf and cook for 1 1/4 hours. Peel, wash and chop celery, carrots and parsley roots.

3. 3

   Add to the meat 30 minutes before the end of the cooking time. Put dumplings in boiling salted water and simmer for 7 minutes at medium heat. Wash parsley and chop finely. Pour dumplings onto a sieve and drain.

4. 4

   Melt the fat in a frying pan, toss the dumplings and parsley in it. Season the goulash again and serve with the dumplings.

Nutrition Facts

KCAL
580 kcal

CARBS
44 g

FATS
20 g

PROTEINS
44 g