Summary

Ingredients

• 800 g oulash, made from venison
• 2 large onions
• 2 tablespoon tomato paste
• 1 tablespoon flour
• 400 ml red wine, dry
• 400 ml game stock
• 400 ml beef broth, (instant)
• 400 g mushrooms, mixed, frozen
• 3 juniper berries
• 1 allspice
• 2 bay leaves
• Creme fraiche Cheese
• 2 teaspoons cranberries
• salt and pepper
• oil

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Instructions

1. Wash the goulash, pat dry and season with salt and pepper. Cut the onions into fine rings.
2. Fry the goulash in a little oil or lard until it has a nice color. Then take it out and put it aside, covered.
3. Fry the onion rings in the same fat until they have turned color. Add the 2 spoons of tomato paste and fry briefly. Dust with a spoonful of flour, deglaze with the red wine and bring to the boil, pour in the game stock and bring to the boil and then add the broth. Add the meat, juniper berries, bay leaves and allspice and let simmer with the lid closed for 1.5-2 hours. Stir occasionally.
4. About 30 minutes before the time is up, put the forest mushrooms deep-frozen in a second pan and fry them in a little clarified butter on high heat until the water that has escaped has completely evaporated. Then add the mushrooms to the goulash and simmer for another 15 minutes with the lid open. Then remove the bay leaves, juniper berries and allspice, stir in the creme fraiche and 1 - 2 teaspoons of cranberries (season to taste) and thicken to the desired consistency. If necessary (usually not), season with salt and pepper.
5. We always have spaetzle with it.