Venison goulash with a twist

Ingredients for 2 servings:

• 500 g goulash, from venison
• 1 onion(s)
• 2 carrots
• ¼ celery
• 1 bunch of parsley
• e.g. vegetable broth
• e.g. tomato paste
• salt and pepper
• 1 pinch(s) of sugar
• some oil for frying

Instructions

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

After cleaning the meat, dry it thoroughly and sear it in a little oil, then season it with salt and pepper in a pan. Immediately afterward, add the onion, carrots, celery, and parsley (all finely chopped) and continue to sauté. Deglaze everything with vegetable stock so that the meat and vegetables are well coated and simmer for about an hour. When the goulash is nice and tender, reduce the stock slightly and thicken it with tomato paste until the desired consistency is reached. Then simmer everything for a short time. Gnocchi tossed in butter go perfectly with this. Tip: You can get the meat either from a butcher or a hunter of your choice. It doesn’t really matter which cut you use; I always use shoulder pieces.