Summary

Ingredients

• 125 g shallot (s) or small onions
• 250 g mushrooms, small
• 50 g bacon, mixed, smoked
• 5 juniper berries
• 800 g oulash, acc. Game oulash (e.. deer and deer)
• 2 tablespoon clarified butter
• 1 tablespoon tomato paste
• 150 ml wine, red, dry (alternatively broth)
• 1 teaspoon broth, clear (instant)
• 1 bay leaves
• 2 clove (s)
• 75 g cranberries, from the lass (about 2-3 tablespoon)
• 2 tablespoon sauce thickener, dark
• 2 tablespoon crème fraîche
• Parsley, for garnish
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Peel shallots and cut in half if necessary. Clean, wash and halve the mushrooms. Finely dice the bacon. Coarsely crush the juniper berries. Wash the meat, pat dry and cut into smaller cubes if necessary. Heat clarified butter in a large saucepan. Leave out the bacon in it, remove it. Fry the meat in portions, remove. Fry the mushrooms and shallots in the bacon fat. Add the meat and bacon again. Season with salt and pepper. Stir in tomato paste and sweat. Deglaze with 1/2 l water and red wine, bring to the boil and stir in the broth. Add the bay leaves, cloves, juniper and half of the cranberries. Cover everything and stew for 1 - 1 1/4 hours. Stir the sauce thickener into the goulash and bring to the boil again. Season to taste with salt and pepper. Arrange in a bowl. Add the crème fraiche as a blob and the rest of the lingonberries. Garnish with parsley if you like.