Venison Goulash

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Venison Goulash
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
594
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie594 kcal(28 %)
Protein20.7 g(21 %)
Fat36.36 g(31 %)
Carbohydrates27.5 g(18 %)
Sugar added0 g(0 %)
Roughage2.94 g(10 %)
Vitamin A629.55 mg(78,694 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.18 mg(10 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.35 mg(32 %)
Niacin8.29 mg(69 %)
Vitamin B₆0.68 mg(49 %)
Folate40.72 μg(14 %)
Pantothenic acid0.55 mg(9 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂2.14 μg(71 %)
Vitamin C29.12 mg(31 %)
Potassium985.25 mg(25 %)
Calcium84.21 mg(8 %)
Magnesium61.11 mg(20 %)
Iron5.01 mg(33 %)
Zinc2.32 mg(29 %)
Saturated fatty acids15.19 g
Cholesterol102.62 mg

Ingredients

for
4
Ingredients
250 grams Bacon (such as speck)
200 grams shallots
40 grams clarified butter
600 grams Venison goulash
5 Juniper berries
l dry Red wine
2 bay leaves
2 tsps sweet ground paprika
salt
freshly ground peppers
2 Tbsps Tomato paste
Also
1 yellow Hungarian wax pepper
How healthy are the main ingredients?
shallotTomato pasteJuniper berriessalt

Preparation steps

1.

Cut the bacon into cubes. Peel the shallots and finely dice. Heat butter in a casserole dish, fry the shallots until golden brown, remove them and then fry the bacon until crispy. Add the venison stew meat and sear. Crush the juniper berries in a mortar and add to the meat.

2.

Then put all the meat in the pot, pour in the wine, tomato paste, paprika and bay leaves. Cover and simmer over medium heat for 45 minutes.

3.

Add the shallots to the stew and simmer again for 30 minutes, or as desired.

4.

Garnish the stew before serving with quartered tomatoes and wax pepper rings.