Summary

Ingredients

• 1 kg meat (roast moose or goulash)
• 0.33 liters beer, dark
• 1 ½ liters water
• 1 vegetable stock cube
• 2 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon rosemary
• 6 juniper berries
• 2 onions)
• 3 carrot (s)
• 300 g chanterelles
• 1 cup crème fraîche
• 1 tablespoon flour
• 2 tablespoon jam (currant jelly)
• salt and pepper

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Instructions

1. Boil the beer together with the water, the stock cube, the soy sauce, the herbs and the juniper berries in a saucepan for a few minutes to a brew.
2. At the same time, sear the elk meat cut into bite-sized pieces in a large saucepan or pan with a high rim (must also be able to hold the stock), add the onions cut into small cubes and fry with them. Deglaze the seared meat with the stock. Season with pepper and simmer for 45 minutes.
3. In the meantime, peel the carrots, cut into small pieces and add to the goulash after the 45 minutes. Simmer the goulash for another 20 minutes.
4. Clean the chanterelles, fry them in a pan and add them to the goulash. Now add the creme fraîche and the currant jelly. If necessary, thicken with the flour. Then just add salt and pepper to taste.
5. This fits e.g., potatoes, croquettes or dumplings. We ate it with homemade spaetzle the last few times.