John Myers
Boar Goulash with Hinterodenwälder Mushrooms
The perfect boar goulash with hinterodenwälder mushrooms recipe with a picture and simple step-by-step instructions.
- 1 kg Boar goulash
- 3 tbsp Sunflower oil
- 400 g Fresh onions
- 400 g Hinterodenwälder mushrooms
- 2 tbsp Tomato paste concentrated three times
- 30 g Flour
- 400 ml Red wine
- 40 ml Ice wine vinegar
- 6 Pc. Bay leaves
- 10 Pc. Juniper berries
- 2 Pc. Parsley stalks
- Food starch
- Salt
- Pepper
- Lightly salt the pieces of the boar goulash and pepper well with the pepper mill. Then fry the boar meat in a massive roasting pan in sunflower oil. The boar pieces should only cover the bottom, if necessary fry in two different portions.
- Clean and peel the roasted vegetables, which consist of Hinterodenwälder mushrooms and onions, chop them into small cubes and add to the roasted boar meat. After about 10 minutes stir in the tomato paste and dust the flour over it.
- Thoroughly stir the keil goulash composition and deglaze with the red wine and vinegar. Add the spices in a spice bag (for example a tea filter). Fill up with enough water to cover part of the boar meat. Depending on the boar and the time since the animal was shot, the meat should be cooked in 1 ¼ hours.
- Finally, remove the spice bag and season the boar sauce with salt and pepper. If this regrettably should have become too thin, bind with a little cornstarch.
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