Goat goulash

Ingredients for 2 servings:

• 400 g goat meat or lamb or game
• 1 bottle of dry red wine (e.g. Rioja, Merlot, Tempranillo)
• 4 tbsp olive oil
• 3 m.-sized onion(s)
• 8 medium-sized garlic cloves
• 1 tsp salt
• ½ tsp all-spice
• ½ tsp black pepper
• 1 pinch of clove powder
• 8 bay leaves
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 45 minutes; Total time approx. 16 hours 5 minutes

prepared in a pressure cooker

Cut the meat into goulash-sized pieces and remove any fat. Place the meat pieces in a container. Pour the red wine and spices (salt, allspice, pepper, cloves, bay leaves) over the meat and stir thoroughly. Let it stand in the refrigerator overnight; it can easily stay in the refrigerator for 15-20 hours. The next day, strain and reserve the marinade. Discard the bay leaves. Dry the meat pieces thoroughly with kitchen paper. Roughly chop the onions and garlic cloves. Pour olive oil into a pressure cooker and heat until very hot. Then add the meat pieces and fry briefly. Then add the onions and garlic and fry a little longer until the onions begin to brown. Then deglaze with the reserved marinade and close the pressure cooker. Cook on level 2 for about 30 minutes. After opening the pot, remove some of the sauce if desired. Mix the hot sauce with cornstarch and add it to the goulash to thicken. Bring the goulash back to a boil briefly and season to taste. Serve with rice, potatoes, pasta, and, of course, a dry red wine. This dish can also be prepared with lamb or game.