Elk goulash

Ingredients for 5 servings:

• 1 kg meat (elk roast or goulash)
• 0.33 liter beer, dark
• 1 ½ liters of water
• 1 vegetable stock cube
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp rosemary
• 6 juniper berries
• 2 onions
• 3 carrots
• 300 g chanterelles
• 1 cup crème fraîche
• 1 tbsp flour
• 2 tbsp jam (blackcurrant jelly)
• salt and pepper

Instructions

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

delicious elk goulash in a spicy, slightly sweet broth.

Boil the beer, water, stock cube, soy sauce, herbs, and juniper berries in a saucepan for a few minutes until the broth is reduced. Meanwhile, in a large saucepan or deep-sided pan (it must also be able to hold the broth), sear the elk meat, cut into bite-sized pieces, add the diced onions, and fry gently. Deglaze the browned meat with the broth. Season with pepper and simmer for 45 minutes. In the meantime, peel the carrots, chop them into small pieces, and add them to the goulash after 45 minutes. Simmer the goulash for another 20 minutes. Clean the chanterelles, fry them in a pan, and add them to the goulash. Now add the crème fraîche and blackcurrant jelly. Thicken with flour if necessary. Season to taste with salt and pepper. This dish goes well with potatoes, croquettes, or dumplings, for example. The last few times we ate it with homemade spaetzle.