Game Goulash in Port Wine – Apricot Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g oulash from ame
- 250 g mushrooms, brown, quartered
- 200 g onion (s), halved and cut into rins
- 1 chilli pepper (s), finely chopped
- some juniper berries
- 2 bay leaves
- some rosemary, finely chopped
- 100 ml port wine, red
- 2 tablespoon tomato paste
- 2 tablespoon flour, for dusting
- salt and pepper
- 300 ml water
- some clarified butter
- 1 piece (s) chocolate (dark)
- 1 tablespoon jam (apricot)
Print Recipe
Pin Recipe Instructions
- Heat the clarified butter in a large saucepan or saucepan. Fry the game goulash in it. Add onions and stew briefly. Add the mushrooms and simmer for 2-3 minutes. Add the chilli pepper, juniper berries, bay leaves and rosemary. Season with salt and pepper. Add tomato paste and sauté briefly. Dust everything with flour and stir well. Deglaze with port wine, add water and bring to the boil briefly. Now put the lid on the saucepan and let everything simmer on medium to low heat for 90 minutes.
- When the cooking time is over, dissolve the chocolate and apricot jam in the sauce and season to taste.
- This goes well with spaetzle and carrot vegetables.
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