Venison goulash

Ingredients for 4 servings:

• 1 kg venison for goulash, diced
• 3 onions
• 1 garlic clove(s)
• ¼ liter red wine
• ½ liter game stock or vegetable broth
• 1 jar chanterelles or mixed mushrooms
• 1 cup crème fraîche
• salt and pepper
• Spice mix for game
• Mustard
• Tomato paste
• possibly sauce thickener or cold butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onions and garlic, fry them, and remove from the pan. Brown the meat in the pan until dark and deglaze with the stock. Add the onions and garlic back in and cook with the lid on until the meat is tender. Add the wine and stock occasionally. Mix the crème fraîche with a little water until smooth and stir in the mushrooms. Season to taste. Finally, stir in a teaspoon each of mustard and tomato paste to thicken the sauce. If the sauce is still too runny, thicken with a little sauce thickener or ice-cold butter. I like to serve it with half-and-half potato dumplings and red cabbage.