Venison goulash

Ingredients for 4 servings:

• 600 g venison
• 2 large onions
• 2 garlic cloves
• 2 bay leaves
• 1 tbsp tomato paste
• 1 tbsp flour
• 1 tbsp vinegar
• 1 tbsp sugar
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• e.g. parsley
• olive oil
• salt and pepper
• 500 ml water or broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

simple and delicious

Dice the onions, finely chop the garlic, and set both aside. Dice the venison and sear in a large pot with plenty of olive oil. Remove the meat. Add the onions and garlic to the same pot and sear until translucent. Add the tomato paste and stir briefly. Then add the sugar and vinegar and stir briefly. Add the flour and pour in 500 ml of water or stock. Bring to a boil (tip for those who haven’t invented the art of chopping onions: use a hand blender to briefly chop the pieces). Then add the bay leaves and paprika, reduce the heat to low, and add the meat back in. Season with salt and pepper and simmer gently for one hour. After cooking, serve garnished with parsley. Tip: In Tyrol, this is served with homemade spaetzle.