A wonderful and juicy goulash in the hunter's style. For this recipe, you can use game meat (roe deer, pheasant…) or half beef and half pork. I used beef and pork in this recipe, you can use beef or just pork as you prefer. The stew is incredible and the meat soft and juicy! Ideal for a weekly meal and for the whole family. Read the notification at the bottom of the column and follow the recipe. I believe you will make it more than once.
Ingredients: medium, total time: 3 h 20 min. 4 serving
Goulash:
1 kg onion/ finely chopped
250 g smoked bacon/ diced
1 kg pork and beef fat-free/ or game meat diced meat
3 cloves
2 bay leaves
2 garlic cloves/ minced
200 ml red wine
2 teaspoon dry spice Vegeta/ or 1 cube beef soup
2 Tbsp tomato concentrate/ or tomato paste 200 ml
1 flat teaspoon salt
1 flat teaspoon black pepper/ or to taste
2 teaspoon red ground pepper
1 flat teaspoon dry thyme
300 ml water/ or as needed
Parmesan cheese/ grated for sprinkle
For game meat plus Ingredients:
1 Tbsp soy sauce/ optional
1/ 2 teaspoon curry/ or to taste/ optional
stalk of rosemary
marjoram to taste
Preparation:
Prepare all the ingredients as described above.
One note, curry, and soy sauce is for your game meat. So if you use it, use it in smaller doses to reduce the smell of game. From the game spices offered, choose what suits you best.
Processing:
Fry the diced bacon in a pan with little oil on moderate heat until it turns brown. Then set aside.
Simmer the chopped onion in a deep pot for about 20 minutes, stirring occasionally, and covered. Leave the onion liquid to evaporate.
After that, add the fried bacon and diced fat-free meat, stir, add a little salt, pepper, and Vegeta dry spice or beef cube for soup. Finally, add the bay leaf and 3 cloves.
Stew everything, covered, over moderate heat, 45 minutes with stirring occasionally. The liquid from the meat must evaporate, and the onion should soften and become a mushy structure.
After that, add minced garlic, when garlic lets the smell, add a red wine, stir well and wait 10 minutes. The alcohol of wine must evaporate well.
Now add the concentrate mixed with water or tomato paste, 2 teaspoon red ground pepper, stir, cover the pot. Let it simmer 2 hours, reduce heat, with the addition of water as needed. Of course, depending on how thick you want your goulash to be.
20 minutes before the end, remove the lid, stir and cook until the end.
I added 300 ml of water, a little at a time, because I want the stew to be creamy and thick. I have added 1 teaspoon of salt and 1 teaspoon of black pepper.
Check the taste and add spices if necessary. Turn off heat.
You can serve this goulash with boiled potatoes, gnocchi, pasta, and rice as well as polenta, the choice is yours. Sprinkle with Parmesan cheese.
Buon appetito!
NOTE:
Otherwise, you can cook this stew for longer, up to total cooking 4 hours, if you want the meat to be as soft as butter.
When cooking goulash, it is imperative that you always cover the pot and stir occasionally at least every 10-15 minutes, depending on how much liquid there is.
Don't salt it too much, the bacon has plenty of salt on it, it's best to control the taste towards the end and add salt as needed.
If you use venison, everything that goes for a regular goulash with pork and beef also applies to venison. Additions in the description for wild game, use spices according to your taste.
Keep the rest of the food in the refrigerator for up to 4 days.
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