Horse goulash

Ingredients for 4 servings:

• 1 kg meat (horse meat for roasting)
• 1 tomato(s)
• 3 m.-sized onion(s)
• 1 tbsp tomato paste
• 200 ml sauce, brown basic sauce (alternatively beef or game stock from the jar)
• 1 shot of red wine
• some cream
• 30 g butter, for a roux
• 1 tbsp flour, for a roux
• salt and pepper
• some lovage,
• 1 tsp mustard, hot
• 2 bay leaves
• 4 juniper berries
• 2 cloves
• Oil, for frying

Instructions

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

Wash the meat and pat dry. Cut into goulash-sized cubes. Peel and dice the onions, as well as the tomato. Brown the meat in a little oil, in batches, in a pan. Be careful not to overcook the meat, or it will lose liquid and just boil. This will only dry it out. When the meat is done, lightly brown the tomato paste in the same fat, then add the onions. Fry until lightly browned. Now put the onions in a large casserole dish. Immediately add the tomato. Boil the meat juices in the pan with a little water and pour into the pot. Add the basic sauce (or stock). A splash of red wine, too. Now add all the spices, stir, and bring to a boil. Then add the meat. Cover. Let it simmer gently for a good hour (or longer). Then add a splash of cream to the sauce. But not too much. Now taste the sauce to see if it’s thick enough. If not, melt a generous spoonful of butter in a pan and lightly brown a spoonful of flour, stirring constantly. Quickly stir the roux into the sauce, making sure no lumps form, and simmer briefly.