John Myers
Wild Boar Goulash in Porcini Mushroom Sauce
The perfect wild boar goulash in porcini mushroom sauce recipe with a picture and simple step-by-step instructions.
- 1 kilogram Wild boar fillet
- 4 large Chopped onions
- 1 piece Clove of garlic large
- Salt to taste
- Black pepper from the mill to taste
- 5 piece Allspice grains
- 2 piece Bay leaves
- 2 tablespoon Butter
- 400 Milliliters Water
- 500 g Frozen Porcini Mushrooms
- 1 large Quartered tomato
- 0,5 bunch Chopped parsley
- Heat the butter and fry the goulash in it. I got the meat already cut from the country butcher. Mix with salt and pepper. Add the onions and fry them. Peel the garlic clove and sweat it in half. Sweat the tomato as well. Mix the frozen mushrooms with everything and pour in the water.
- Add allspice and bay leaves and simmer everything with the lid closed for 30-35 minutes on the lowest heat setting. Then tie everything as usual and season well again. Finally add the chopped parsley. Let it steep for a while with the stove switched off.
- There was also boiled potatoes. Good Appetite. I deliberately avoided wine in the sauce, as you often see, in order to have a pure wild taste.
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