Hunting goulash
Last Updated on
ingrediencie
200 g venison 300 g beef 400 g onion a little lard 1 tbsp ground sweet red pepper 1 tbsp crushed cumin 200 ml red wine 5 pcs whole black pepper 5 pcs whole allspice 3 pcs bay leaves 3 pcs juniper berries 2 cubes meat broth 1 can tomato puree 4 pcs potato 3 cloves garlic 2 tbsp parsley 1 pk hot pepper
progress
1. Fry the finely chopped onion in a saucepan in hot lard. Add the minced paprika, add the diced meat, cumin and simmer, stirring constantly. Add 100 ml of water, cover and cook. 2. After about 15 minutes, add the broth from the broth, pepper, bay leaf and juniper. After 50 minutes, pour in the red wine and purée. Let the stew boil through, add the diced potatoes and simmer until tender. 3. Before the end of cooking, add the pressed garlic and finely chopped hot pepper. Serve the stew in bowls or in hollowed-out bread.
