Horse goulash

Ingredients for 4 servings:

• 1 kg horse meat, from the topside
• 4 shallots
• 3 bell peppers, 2 red, 1 green
• 200 ml red wine, dry
• 200 ml natural yogurt
• 2 tsp tomato paste
• 1 tsp, stripped thyme, dried
• 1 tsp, crushed paprika powder, sweet
• Cayenne pepper
• Salt
• Sugar
• Clarified butter or oil for frying
• some sauce thickener, dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the shallots and slice into thin strips. Wash the bell peppers, deseed them, and remove the white membranes, then cut them into diamond-shaped pieces or similar bite-sized pieces. Wash the meat, pat it dry with kitchen paper, and cut it into 3 to 4 cm cubes. Sprinkle with salt, pepper, and paprika, turning to coat the meat evenly. Heat oil or clarified butter in a roasting pan and brown the meat until well browned, then remove. Brown the onion strips in the frying fat, then add the bell pepper pieces and sauté briefly. Finally, add the tomato paste to the roasting pan and sauté briefly, then deglaze with wine. Return the meat to the roasting pan, add the thyme and a pinch of sugar, and season with salt, pepper, and paprika if desired. Stir everything thoroughly, then reduce the heat, cover the roasting pan, and simmer for about 1.5 hours, stirring occasionally and adding more liquid if necessary. Finally, stir in the yogurt and thicken the sauce with a little thickener. Serve with boiled potatoes, dumplings, or spaetzle, and serve with a green salad or steamed vegetables.