Creamy game goulash
Recipe of the region Schladming-Dachstein
Ingredients for goulash
1 kg venison (shoulder)
1 onion
3 garlic cloves
3 tablespoons of butter
2 tablespoons of sweet paprika powder
1 lemon
1 tablespoon of flour
½ teaspoon of ground caraway
1 chilli
1 teaspoon of dried marjoram
1 1/2 l water
150 g whipping cream
2 red peppers
80 g gherkins
Salt
Method
Cut the shoulder into 3 cm pieces. Heat the butter in a pan and cook the meat until it is golden brown. Remove from the pan and put to one side.
Peel the onion and garlic and chop them finely. Add them to the pan and let them slowly cook for 10 minutes until they turn golden brown. Add the flour and paprika powder. Continue cooking for a few minutes and then pour over the veal stock. Add the spices and leave to simmer for approx. 1 hour on the stove. Remove the meat and cover with clingfilm.
Reduce the goulash further to 1/2. Cut the chilli in half, remove the seeds and chop finely. Season with salt, lemon zest and chilli. Halve the pepper and gherkins and cut into strips. Mix together the whipping cream and flour and fold into the goulash juice. Mix the meat and pepper into the goulash juice.
Tip: Serve with dumplings or spaetzle.
Recipe of the region Schladming-Dachstein »
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