Venison goulash with flower noodles and cucumber pieces à la Hong Kong

Ingredients for 2 servings:

• 1 small leek
• 1 small carrot(s)
• 2 tomatoes
• 1 m.-sized apple
• 600 g venison loin
• 4 tbsp butter
• 250 g red wine
• 1 small cinnamon stick(s)
• 2 bay leaves
• 4 g beef bouillon
• n. B. Pepper, black
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) five-spice powder
• 2 tbsp cranberry jam
• 50 g coconut milk, creamy, 24% fat
• 1 tsp tapioca flour
• 1 tbsp Arak Masak
• 120 g Chinese egg noodles, wide, dry
• 2 eggs, size M
• some chicken stock powder
• 2 tbsp sunflower oil
• 2 tomatoes
• 4 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong)
• 2 pinches of white sesame seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

A spicy-mild goulash variant from the cuisine of the South, China.

Wash and trim the vegetables. Cut the leek into approximately 6 cm long pieces and halve these lengthwise. Peel the carrot, cut into approximately 4 cm long pieces, slice lengthwise into approximately 2 mm thick slices, and cut these lengthwise into strips. Peel all tomatoes, quarter lengthwise, and deseed them. Cut the tomatoes for the goulash into thirds crosswise. Peel the apple, halve it, and remove the core, blossom, and stem. Halve the halves lengthwise and cut crosswise into thin slices. Rinse and dry the meat. Cut into approximately 4 cm cubes and brown all over in butter. Deglaze with the wine, add the prepared vegetables, and cinnamon stick. Cover and simmer for 90 minutes, stirring occasionally. Add the spices, mix with the sauce, and simmer for another 10 minutes. Strain the meat, discarding the cinnamon stick, and pass the solids through a sieve. Stir the cranberry jam and coconut milk into the sauce. Season with salt and pepper. Mix the tapioca flour with the rice wine and stir into the sauce. Bring the sauce to a boil while stirring. Add the meat to the sauce and keep warm. Cook the noodles in salted water according to the package instructions until al dente, drain, and trim with scissors. Whisk the eggs with the chicken broth and scramble in a pan with the sunflower oil. Add the noodles and fry for 2-3 minutes. Divide the noodles among the serving plates, add the goulash and sauce, garnish, and serve warm. Spicy Cucumber Pieces à la Hong Kong: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html