Horse goulash in the slow cooker

Ingredients for 3 servings:

• 800 g horse goulash meat
• 300 g shallot(s)
• 2 garlic cloves
• 1 bell pepper(s), red
• 1 Pepper
• 200 g mushrooms, brown
• 200 ml red wine, dry
• 5 tbsp olive oil
• 1 tbsp tomato paste
• 2 tbsp crème fraîche
• Thyme
• Salt
• Paprika powder
• Cayenne pepper
• e.g. vegetable stock or roasting stock

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 40 minutes

Peel and roughly dice the onions, garlic, and bell peppers. Cut the goulash meat into walnut-sized pieces and slice the mushrooms. Sear the meat in a very hot pan with olive oil, remove it with a ladle, and add it to the preheated slow cooker. Sauté the onions and garlic in the oil until translucent. Add the bell peppers, tomato paste, and mushrooms. Sauté briefly and deglaze with the red wine. Add the meat to the slow cooker. Add the spices and, if necessary, top up with stock to cover all ingredients. Cook on “high” for about 1 hour, then on “low” for 6-8 hours. If you want to reduce the liquid, cook on “high” uncovered for the last hour. The flavor of the sauce is incomparable and the meat is tender. Serve with Thuringian dumplings or pasta.