Summary

Ingredients

• 1 kg game goulash, fresh or frozen

For the marinade:

• 1 onion (s)
• 1 bay leaves
• 2 carnation (s)
• 4 juniper berries
• 250 ml red wine
• 4 tablespoon fruit vinegar or red wine vinegar
• Thyme, rosemary, etc. to taste

For the sauce:

• 1 onion (s)
• 100 g clarified butter
• 2 tablespoon flour
• 1 tablespoon meat stock, instant
• 2 tablespoon tomato paste
• 1 teaspoon pepper, green
• 250 g mushrooms
• 150 g sour cream
• 1 pinch (s) sugar
• salt

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Instructions

1. For the marinade, cut the onion into small pieces. Put the prepared meat cubes with the onion, bay leaves, cloves and juniper berries (choose other herbs according to taste) in a narrow container. Mix the red wine and vinegar and pour over the meat. Cover and leave the meat to marinate in the refrigerator for 2-3 days.
2. Soak the clay pot well, at least 1/2 hour.
3. Drain the meat, strain the marinade through a sieve and set aside.
4. Dice the onion and fry it in clarified butter with the meat. Dust with a little flour and brown.
5. Put the meat with the onions in the clay pot. Boil the roasting set with about 150 ml marinade, add tomato paste, meat stock and green pepper and pour over the meat.
6. Close the Römertopf and slide it across the bottom rail of the cold oven.
7. Cook at 225 ° C top / bottom heat for about 70 minutes.
8. Cut the mushrooms into flakes and add to the meat with the sour cream. Add salt and sugar to taste and cook for another 20 minutes. Season to taste with herbs and / or red wine / marinade / broth.
9. Can also be refined with cranberries. I also take normal cream or double cream more often. You can use other mushrooms instead of the mushrooms.
10. We like to eat spaetzle with it.