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Venison goulash with dark beer sauce

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Ingredients for 4 servings:

  • 1 kg venison goulash
  • 1 tbsp clarified butter
  • 3 onions
  • 250 g carrot(s)
  • salt and pepper
  • Sugar
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 bottle of dark beer
  • possibly cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Goulash meat from venison, deer or wild boar

Roughly dice the onions, peel the carrots, and cut into 2 cm pieces. Brown the goulash in batches in clarified butter on all sides, remove from the pan, and set aside. Sauté the diced onions in the frying fat. Add the tomato paste and lightly toast. Deglaze with the beer. Add the meat, spices, and carrots, and simmer gently for about 1.5 hours. If too much liquid evaporates, top up with meat broth. Finally, season the goulash again and thicken with a little cornstarch, if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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