Venison Goulash with Difference
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g oulash, made from deer
- 1 onion (s)
- 2 carrot (s)
- 0.25 ¼ celery
- 1 bunch parsley
- vegetable broth
- tomato paste
- salt and pepper
- 1 pinch (s) sugar
- some oil, for frying
Print Recipe
Pin Recipe Instructions
- After cleaning, dry the meat well and fry it with a little oil, season with salt and pepper in a saucepan. Immediately afterwards add the onion, carrots, celery and parsley (all cut into small pieces) and continue to fry. Deglaze everything with vegetable stock so that the meat and vegetables are well covered and simmer for about an hour.
- When the goulash is nice and tender, reduce the broth a little and thicken the whole thing with tomato paste until the desired consistency is achieved. Then let everything simmer again a little.
- Gnocchi tossed in butter are an excellent accompaniment.
- Tip:
- You get the meat either from the butcher or the hunter you trust. Which piece doesn`t really matter, I always take the shoulder pieces.
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