Wild boar goulash Uschlager Art

Ingredients for 2 servings:

• 500 g wild boar leg goulash
• 2 large onions (butcher’s onions), approx. 600 g
• 3 garlic cloves
• 1 tbsp, sautéed caraway seeds
• 1 tbsp, heaped marjoram
• 1 tbsp, heaped paprika powder, sweet
• 3 cl white balsamic vinegar
• ¼ tsp salt
• some pepper, mixed, from the mill
• 1 tbsp tomato paste
• 2 tsp instant meat broth
• 625 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 3 hours 30 minutes

Peel the onion and chop finely. If you haven’t already, cut the goulash meat into cubes of approximately 3 x 3 cm. Heat the rapeseed oil in a casserole dish and slowly roast the onion until dark brown. This process takes about 30 minutes over medium heat, turning the onions occasionally. When the onions have turned a nice brown color, stir in the chopped garlic cloves and tomato paste and sauté briefly. Then add the spices, mix well, and deglaze first with the balsamic vinegar, then with about 1/4 liter of hot water, and simmer for 30 minutes. Then add the meat and pour in the hot water, making sure the meat is not completely covered. Season with the instant broth, salt, and pepper. Let the goulash simmer gently over low heat for 1.5 minutes.