Gold Digger Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g oulash (venison oulash or beef cubes)
- fat
- 1 large onion (s)
- 1 leek
- 0.5 ½ celery root
- 1 large carrot
- 2 bell pepper (s), green
- Paprika powder
- 4 cup gravy, large, seasoned, bound
- 125 ml wine, red, heavy
- 2 tomato (s), peeled
- 0.5 ½ cup porcini mushrooms or chanterelles (can)
- 1 cl liqueur (cherry liqueur)
- Parsley, chopped or chives
- curry
Print Recipe
Pin Recipe Instructions
- Sear the meat with a little fat. Add onions, leeks, bell peppers, celery, diced carrots and sweat well. Season with paprika powder and curry. Add the hot, finished gravy and let it thicken. Let it cook for about 40 minutes, slowly pouring in the red wine. In the meantime, peel and dice the tomatoes, add to the stew with the mushrooms and let them get hot. Finally stir in the cherry liqueur to refine and garnish with the herbs.
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