This Hungarian venison goulash is a deliciously warming dish with a rich flavor, characterized by the use of paprika, cumin, marjoram, and other delicious herbs. The meat is wonderfully tender, and the broth is full of flavor. Perfect for a cold day!
Number of persons : 4
Preparation time : 20 minutes
Cooking time : 2.5 hours
Ingredients
For the meat
50 g flour
3 tbsp vegetable oil
For the sauce
2 onions, finely chopped
2 carrots, sliced
2 stalks of celery, chopped
3 cloves of garlic, pressed
2 tbsp (smoked) paprika powder
1 tbsp ground cumin
1 tsp ground marjoram
1 tsp dried oregano
1 tsp caraway seeds (optional)
3 tbsp tomato puree
250 ml water
2 bay leaves
1 sprig of thyme
Serve
Bread or potatoes
Instructions
Searing meat
Season the chicken with salt and pepper. Coat the meat in flour and shake off any excess.
Heat 2 tablespoons of oil in a Dutch oven over medium heat. Cook the meat in batches for 3-4 minutes per side until browned all over. Remove from the pan and set aside.
Making sauce
Add the remaining 1 tablespoon of oil to the same pan. Sauté the onions, carrots, celery, and garlic for 5-6 minutes, or until translucent.
Stir the paprika, cumin, marjoram, oregano, caraway seeds, and tomato paste into the vegetables. Cook for 1-2 minutes, or until fragrant.
Return the meat to the pan. Add the game stock, water, bay leaves, and thyme. Bring to a boil.
Reduce the heat and simmer gently for 2-2.5 hours with the lid slightly tilted, until the meat is tender and falling apart. Stir occasionally.
Serve
Remove the bay leaves and thyme sprig. Season with salt and pepper. Serve in deep bowls with crusty bread or roasted potatoes.
Comments (0)
There are no comments for this article. Be the first one to leave a message!