Goulash with Red Cabbage and Potatoes

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Goulash with Red Cabbage and Potatoes
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
4
For the goulash
800 grams Venison (from the leg)
salt
freshly ground peppers
3 onions
2 Tbsps vegetable oil
2 garlic cloves
300 milliliters Game stock
300 milliliters dry white wine
500 grams Chanterelle
2 Tbsps butter
150 grams Crème fraiche
For the spice bag
1 bay leaf
2 cloves
3 Juniper berries
4 sprigs thyme
1 sprig rosemary
How healthy are the main ingredients?
Chanterellethymerosemarysaltoniongarlic clove

Preparation steps

1.

Trim the skin and sinews from the meat, cut into bite-size cubes and season with salt and pepper. Peel the onions and finely chop. Brown the meat, in batches, in a Dutch oven in hot oil on all sides, remove and keep warm. Then sauté the onions in the pot until translucent and squeeze the peeled garlic through a press into the pot. Place the spices and herbs in a spice bag and add with the meat to the pan, pour in the white wine, bring to a boil, cover and simmer gently 1.25 hours, stirring occasionally.

2.

Wipe the chanterelles, if necessary. Saute in hot butter and season with salt and pepper.

3.

Remove the spice bag from the stew, stir in the creme fraiche and the mushrooms, bring to a boil again and season.

4.

Serve with parsley potatoes and red cabbage, if desired.