Spicy venison goulash


  • 1 kilogram venison goulash
  • 125 grams smoked bacon
  • 2 tablespoons oil
  • salt
  • black pepper
  • 1 medium size carrot
  • 375 grams small onions
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 250 milliliters dry red wine
  • 1 tablespoon broth (concentrate)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 250 grams brown champignons
  • 1 bunch of parsley

Preparation method (receipt)

Chop bacon. Heat 1 tablespoon vegetable oil, fry the bacon in it, remove the cracklings. In the resulting fat fry cubes of venison. Finely chop the carrots, 2 onions and garlic. Fry, add the meat. Season with salt and pepper. Add the tomato paste, 0.5 liters of water and wine, bouillon powder, thyme and bay leaf and bring to a boil. Cooking on the stove or in the oven at 200 degrees Celsius for 1.5 hours. Wash and clean the mushrooms. Chop the remaining onions and fry with mushrooms and half an hour before ready to add to the meat. When serving sprinkle with parsley.

venison lard vegetable oil salt pepper carrot onion flour tomato paste dry red wine meat broth (concentrated) bay leaves thyme champignons parsley