Summary

Ingredients

• 750 g oulash (ame oulash, preferably from wild boar)
• 1 onion (s), (50 g)
• 4 tablespoon oil, good, e.g. rapeseed oil
• pepper
• salt
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ marjoram
• 3 tablespoon tomato paste
• 1 tablespoon flour
• 2 bay leaves
• 1 clove (s) or pinch powder
• 0.25 liter ¼ red wine
• 0.5 liter ½ game stock, (homemade or from the glass)
• 150 g chanterelles
• 100 g bacon, (Danish breakfast bacon)
• 2 tablespoon double cream
• 1 bunch thyme, fresh
• 400 g spaetzle
• some butter

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Instructions

1. You don`t necessarily have to use a shotgun for the game meat, but buy the meat fresh from a game dealer you trust. As an alternative - but really only as an alternative! - to frozen goods. Wash the goulash, pat dry. Peel and dice the onion. Fry the meat in portions in the heated oil. Fry the onion cubes briefly. Season everything with salt, pepper, thyme and marjoram. Stir in tomato paste and flour, sauté briefly. Add bay leaves and cloves. Warm up red wine and game stock, gradually pour in. Let the goulash stew for about 1 1/4 hour. Thoroughly clean fresh chanterelles with a damp cloth (do not rinse them in water, they will become waterlings!), Let the canned mushrooms drain. Cut the bacon into fine strips and fry, adding a little dollop of fat (margarine) if necessary. Lift out and fry the chanterelles in the excess fat for 3 to 4 minutes. Salt, pepper. Add the chanterelles, bacon and creme doublé to the goulash and simmer for another 5 minutes. Tie lightly only if necessary. To taste. Sprinkle with the freshly chopped thyme. Boil the spaetzle in salted water, drain and toss in a little melted butter. Serve with the goulash. If you like, you can taste the goulash with 2 teaspoons of cranberries (from the glass). This game goulash recipe is simple and easy to prepare, but tastes very delicate.