John Myers
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Goulash Försterart
The perfect goulash försterart recipe with a picture and simple step-by-step instructions.
- 25 g Porcini mushrooms self-dried
- 150 ml Water warm
- 550 g Fresh pork saddle fresh, boned
- 3 tbsp Oil – sun + olive
- 2 piece Medium onions
- 1 piece Garlic clove big, fresh
- 4 piece Squeezed juniper berries
- 2 piece Tender young thyme sprigs
- 2 tbsp Tomato paste with seasoned vegetables
- 1 tsp Sweet paprika
- 0,5 tsp Organic wild spice
- 0,5 tsp Sea salt from the mill
- 0,5 tsp Black pepper from the mill
- 400 ml Wild fund
- 4 cl Bessen Genever-Schw. Currant with genever
- 125 ml Mushroom soaking water without sediment
- 200 g Mushrooms brown, fresh
- Starch or sauce thickener dark
- 1 piece Tender young thyme branch for decoration
preparation
- Soak the dried porcini mushrooms in warm water 2 hours beforehand. Debone the saddle of fresh meat at room temperature, freeze the bones for later use, parry the meat, rinse, pat dry and cut into bite-sized pieces. Peel the onions and clove of garlic. Quarter the onions, halve the garlic and cut each into thin slices. Cut off the mushrooms (400g in the picture), clean the mushrooms with damp kitchen paper and cut in half or into quarters, depending on the size. Rinse the thyme sprigs and spin dry. Prepare the remaining ingredients. Remove porcini mushrooms from the soaking water, squeeze out vigorously and cut roughly.
preparation
- Heat the oil moderately in a suitable saucepan and fry the meat vigorously in portions. Then briefly fry the garlic, onion, juniper berries, thyme sprigs and tomato paste one after the other. Add the spices, stir and deglaze with game stock and Bessen Genever. Minimize the heat and simmer with the lid on for approx. 50 minutes. Stir every now and then and fill up with mushroom soaking water (without sediment). Remove the thyme sprigs and juniper berries. Add the mushrooms and simmer for another 15 minutes. Season again to taste and seed with cornstarch / dark sauce thickener.
garnish
- As a side dish, I have prepared deep-frozen, crunchy hash browns, filled with wild cranberries and juicy pear pieces according to the package instructions (approx. 25 min.).
Serving
- Arrange goulash and hash browns decoratively on preheated dinner plates and enjoy.
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