John Myers
Ceps and Wild Boar Cream Goulash
The perfect ceps and wild boar cream goulash recipe with a picture and simple step-by-step instructions.
- 900 g Wild boar goulash, cut from the leg
- 500 g White onions
- 250 g Already cleaned porcini mushrooms
- 1 Tl Venison Seasoning
- 3 Pinches Pepper
- 0,5 Tl Salt
- 1 Tl Sweet paprika
- 3 Toes Fresh garlic
- 100 ml Cream 30% fat
- 3 El Sour cream
- 150 ml Red wine
- 1 Tl Potato flour
- Cut the meat into bite-sized pieces
- Chop the onions into small pieces
- Search the mushrooms for roommates and clean them thoroughly, also cut them into small pieces
- Fry the meat and brown it a little, deglaze with red wine and add the onions with the garlic, season and cover. Let simmer for about 40 minutes (depending on the size of the meat, of course), add the mushrooms and let simmer gently.
- When everything is done, season to taste and add the cream. Mix the potato flour with a little wine and stir into the goulash, bring to the boil again and remove from the stove and stir in the sour cream.
- As a side dish, of course, dumplings or potatoes with red cabbage go well with it. This time I cooked my red cabbage, which I always make myself, with apple and plum jam. Was delicious.
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