Wild boar goulash, Szeged style

Ingredients for 3 servings:

• 250 g wild boar meat (back meat)
• 3 tbsp rapeseed oil
• ½ tsp fenugreek, ground
• ½ tsp sweet paprika powder
• ½ tsp black pepper, freshly ground
• 50 ml red wine, dry
• 2 onions, red
• 1 pointed pepper
• 2 tbsp rapeseed oil
• 1 tbsp tomato paste
• 100 ml red wine, dry
• 300 g sauerkraut, cooked
• 1 tbsp cream cheese, natural
• 1 tbsp water
• n. B. Paprika powder, sweet
• e.g. salt and pepper
• possibly sugar if needed

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 6 hours 30 minutes

Cut the meat into cubes. Make a marinade from oil, fenugreek, paprika, pepper, and red wine and marinate the meat cubes in it for about 5 hours. Peel the onions and slice them into thin rings. Split the bell peppers, remove the seeds and skins, and dice them finely. Heat a roasting pan and sear the meat in hot rapeseed oil. Remove from the roasting pan and set aside. Loosen the marinade with a little water from the bowl. Now fry the onions and peppers in the roasting pan. Stir in the tomato paste and let it caramelize slightly. Add the meat back in, pour in the remaining red wine and the dissolved marinade. Add a little more water if necessary. Cover the roasting pan and simmer gently for about 1 hour. Add the sauerkraut and mix. Mix the cream cheese with a little water until smooth, add to the goulash, and season with paprika, salt, pepper, and a little sugar, if desired. Serve on pre-warmed plates with the desired side dish (here spelt yeast dumplings).