Venison goulash

Ingredients for Venison goulash

Instructions for Venison goulash

To prepare the Venison goulash recipe, please follow these instructions:

Cook only 1 liter of water with the peppercorns, allspice, juniper berries, thyme and ½ teaspoon salt.

Then rinse the meat in cold water, and put it down to simmer in saucepan, covered, in 50 minutes.

Take the meat out of the water, and cut it into 3 cm cubes.

Now preheat the oven to 200 degrees, before you peel the onion and garlic and jams them just fine. Cut root vegetables into small cubes. Scald the tomatoes, peel them and cut them into small pieces. Remember to remove the stem and root and frøstol.

Warm up the oil in a pan, then who can bear to get in the oven-the best is a cast iron pan. So svitser you onions, garlic and the vegetables and finally pieces of meat, stirring continuously. Stir in 1 ½ cups of boiling water in the stirring, and set in the oven uncovered for 30 minutes goulash. (Hot air 180 degrees gas step 3-4).

Take the pan out. Sprinkle the flour over meat and vegetables, pour the wine, and cook it up by stirring. Season to taste then goulash with tomato puree, sour cream, lemon juice and pepper. If it is too dry, you can stir more boil water in.

Serve the Court with potatoes and red currant jelly or lingonberries