Summary

Ingredients

• 1.3 kg goulash (venison goulash)
• 2 shallot (s)
• 3 apples
• 5 tablespoon mustard, grainier
• 0.5 ½ jar mustard cucumber (s)
• Sud, from the pickle jar
• 750 ml beef broth
• butter
• salt and pepper
• possibly sauce thickener

Print Recipe Pin Recipe

Instructions

1. Peel and finely dice shallots. Put the butter in a pan and fry the onions until translucent. Fry the venison goulash in portions so that the meat does not draw water. Season with salt and pepper.
2. Put the venison goulash in a pressure cooker and pour the beef stock over it so that the meat is covered. Add the grainy mustard and some mustard pickle stock. Cook the goulash in a pressure cooker for about 45 minutes.
3. Wash, peel and slice the apples in between. Dice the mustard cucumber into large pieces.
4. After the 45 minutes, add the apple slices and the mustard pickles to the goulash and cook for another 15 minutes without the lid. Possibly thicken the sauce if it has become too thin.
5. Tagliatelle go well with this.