Summary

Ingredients

• 1 kg wild boar stew
• 2 onions)
• 2 tablespoon tomato paste
• 250 ml red wine, dry
• 400 ml game stock
• 400 ml beef broth
• 500 g mushrooms, mixed, frozen
• 2 juniper berries
• 1 allspice
• 2 bay leaves
• 1 cup crème fraîche
• salt and pepper

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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. Deglaze with the red wine and bring to the boil, pour in the game stock and bring to the boil and then add the stock. Add the meat again, add the juniper berries, bay leaves and allspice and stew with the lid closed for 1 hour and 45 minutes. Stir occasionally.
4. Approx. 15 minutes before the time is up, put the wild mushrooms in a second pan and fry them on high heat until the water has evaporated completely. Season with salt and pepper, deglaze with a little water or broth and add to the wild boar stew.
5. Let simmer together for another 10 minutes. Then stir in the crème fraîche, remove the bay leaves, juniper berries and allspice and thicken to the desired consistency. If necessary (usually not), season with salt and pepper.
6. We always have spaetzle with it.