Spicy venison goulash with onions and mushrooms

Ingredients for 4 servings:

• 1 kg venison goulash
• 125 g bacon, streaky
• 2 tbsp oil
• Salt and pepper, black
• 1 m.-sized carrot(s)
• 375 g onion(s), small
• 2 garlic cloves
• 2 tbsp flour
• 1 tbsp tomato paste
• 250 ml red wine, dry
• 500 ml water
• 1 tbsp stock powder, clear, or vegetable stock powder
• 2 bay leaves
• 1 tsp thyme, dried
• 250 g mushrooms, brown, small
• 1 bunch parsley, flat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Pat the meat dry with a paper towel. Cut the bacon into strips. Heat 1 tablespoon of oil in a roasting pan. Fry the bacon until crispy and remove. Brown the meat in batches in the bacon fat. Season with salt and pepper and remove. Peel the carrot, 2 onions, and garlic. Finely dice everything and sauté in the frying fat. Add the meat and bacon back in. Dust everything with flour and sauté. Stir in the tomato paste. Deglaze with ½ liter of water and wine. Add the stock, bay leaf, and thyme and bring to a boil. Cover the goulash and simmer on the stovetop or in a preheated oven at 200°C (top/bottom heat) or gas mark 3 for about 1.5 hours. Trim and wash the mushrooms. Peel the remaining onions. Heat 1 tablespoon of oil in a pan. Fry both ingredients and season. Add to the meat 30 minutes before the end of the cooking time. Season the goulash to taste. Wash and finely chop the parsley, and sprinkle it over the dish. Serve with spaetzle, potato croquettes, or a dumpling, and red cabbage, if desired.