John Myers
Horse Gulasch
The perfect horse gulasch recipe with a picture and simple step-by-step instructions.
- 700 g Horse meat
- 2 Pc. Red pepper
- 1 Pc. Green paprika
- 4 Pc. Shallots
- 2 tbsp Tomato paste
- 200 ml Dry red wine
- 200 ml Vegetable broth
- 1 tsp Thyme
- 1 tsp Sweet paprika
- Salt pepper
- 1 pinch Sugar
- 0,5 tsp Chilli (cayenne pepper)
- 1 tsp Hot paprika powder
- 2 tbsp White wine vinegar
- 0,5 tsp Ground caraway seeds
- 1 Can Mushrooms
- 200 g Yogurt
- Oil for frying
- Cut the meat into bite-sized cubes. Chop the shallots and peppers into small pieces. Heat oil in a roasting pan and sear the meat on all sides. Season with noble sweetness with salt, pepper and paprika. Remove meat and set aside.
- Sauté shallot and bell pepper cubes in hot frying fat over medium heat. Sweat tomato paste in it. Add the meat again and gradually deglaze with the red wine. Add the vegetable stock, bring to the boil and then switch back to low to medium heat. Everything should be just covered with liquid, so use a little more vegetable stock if necessary.
- Add vinegar, thyme, caraway seeds, sugar, hot pepper, cayenne pepper, stir everything well. Put on the lid and simmer for at least 1.5 hours, stirring occasionally. Drain the mushrooms and stir in just before the end of the cooking time. Season the dish to taste again and, if necessary, season with salt / pepper / paprika for a noble sweetness. The sauce should now be simmered down nicely, if it is still too runny, cook it for a few more minutes on high heat at the end without the lid. At the end stir in the yoghurt, but don’t let it boil anymore, otherwise the yoghurt will flocculate.
- Pasta, dumplings, lettuce, spaetzle, boiled potatoes, steamed vegetables, etc.
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