Venison Goulash

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Venison Goulash
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
275
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories275 kcal(13 %)
Protein34.1 g(35 %)
Fat10.5 g(9 %)
Carbohydrates10 g(7 %)

Ingredients

for
4
Ingredients
600 grams
Leg of venison boneless (or finished cut deer stew meat)
400 grams
2
1 stalk
4
dried Tomatoes
1
2 tablespoons
400 milliliters
2 teaspoons

Preparation steps

1.

Pat the venison dry and cut into cubes. Rinse the cabbage and cut into pieces. Peel the carrots, cut lengthwise into quarters and cut into pieces about 5 cm long (approximately 2 inches). Rinse the leek thoroughly and cut into rings. Cut the dried tomatoes into strips. Rinse the thyme and tie it together with kitchen twine.

2.

Peel and dice the onion. Heat the oil in a Dutch oven and fry the venison in it. Add the prepared ingredients and cook briefly. Season with salt and pepper. Pour in the stock and cook covered for 50-60 minutes over medium heat.

3.

Mix the cornstarch with a little cold water until smooth. Remove the thyme from the goulash and stir in the cornstarch water. Bring to a boil while stirring. Season with salt and pepper before serving.