Fine hunting goulash

Ingredients for 4 servings:

• 2 tbsp oil
• 50 g bacon, streaky
• 600 g game meat – venison, deer or other for goulash
• 2 onions
• 1 bunch of soup vegetables
• 2 tbsp flour
• 1 cup(s) red wine
• ¼ liter meat broth, also instant
• ¼ liter gravy, thickened – also ready-made gravy
• 1 bunch of thyme
• Salt
• Pepper, from the mill
• 2 tbsp jam (cranberry jam)
• 2 tbsp mustard, hot
• 1 cup of sweet cream
• little cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Goulash or no goulash. This goulash leaves you wanting more.

Find a suitable pot in the kitchen. Heat the oil and sauté the finely diced bacon until translucent, nothing more. Cut the venison into bite-sized pieces, not too large. Then dice the onions, which you’ve peeled with tears, very finely. Rinse the soup vegetables thoroughly and dice them as well. Add the goulash meat to the sautéed bacon and let it brown. Follow with the diced onions and sauté briefly. Add the diced soup vegetables, fry them, and sprinkle with flour using a spoon. Give the flour some color. Deglaze with the red wine, top up with hot meat broth, and simply add the thickened gravy, loose. Sort the fresh thyme, rinse it, chop it very finely, and add it to the venison goulash. Season with salt and pepper. Stir in the cranberry jam and hot mustard. Simmer everything for about 50 minutes at medium goulash heat. Then fold the semi-whipped cream into the venison goulash. Stop simmering. Serve with fragrant potato croquettes, prepared as directed on a baking sheet, and a freshly prepared cucumber salad with mustard and freshly toasted cubes of white bread. The remaining dry red wine perfectly rounds off this meal.