John Myers
Contents
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Ingredients
- 800 g Venison goulash
- 4 Onions
- 250 g Mushrooms
- 10 g Dried porcini mushrooms
- 2 tbsp Clarified butter
- 2 tbsp Tomato paste
- 1 tbsp Flour
- 250 ml Dry red wine
- 3 tsp Clear broth
- 2 tbsp Cranberries from the glass
- Salt
- Pepper from the grinder
Instructions
- Soak the stone mushrooms in 500 ml of warm water for about 30 minutes. Clean the mushrooms. Peel the onions and cut into fine wedges.
- Heat the butter lard in the roaster. Fry the mushrooms in it for about 3-4 minutes. Remove. Fry the goulash in portions over high heat until brown. Season with salt and pepper. Finally fry the onion wedges.
- Stir in tomato paste, dust with flour and sauté briefly. Stir in red wine and porcini mushrooms with soaking water and broth and bring to the boil.
- Cover and simmer over low heat for about 2 hours. In between add approx. 200 ml of water. About 30 minutes before the end of the braising time, add the mushrooms and 2 tablespoons of lingonberries to the goulash and braise as well.
- Season the goulash with salt, pepper and a pinch of sugar. If necessary, serve with lingonberry cream ... for this whip 100 g of cream until it is semi-stiff and fold in 2 tbsp. Served with bread dumplings (see my cookbook).
Nutrition
Serving: 100gCalories: 139kcalCarbohydrates: 7.8gProtein: 3.2gFat: 7.7g
