Venison Goulash with Pappardelle Pasta and Broccoli
- 1 kilogram Venison goulash
- 3 Tbsps olive oil
- 3 tsps Tomato paste
- 150 milliliters Red wine
- 4 Tbsps lingonberry
- clear grained Broth (from a jar)
- 1 pkg dark Gravy
- 3 Tbsps Hazelnuts
- 1 medium-sized Broccoli
- 2 Tbsps breadcrumbs
- freshly ground peppers
- 200 grams Tagliatelle
- sunflower oil
For the venison goulash, season the venison stew with pepper, and sear in a braising pan in olive oil. Add the tomato paste and pour the red wine. Add the broth and gravy powder, and fill up with 200 ml (approximately 1 cup) of water. Simmer covered for about 60-90 minutes over low heat. The meat should be very soft at the end of cooking. Add 4 tablespoons lingonberries and simmer for a few minutes until the desired smoothness has reached. Season with salt and pepper.
For the broccoli, ut the broccoli into florets. Blanch the florets in boiling salted water for about 5-7 minutes. Drain well. Heat 2 tbsp of butter in a small saucepan and fry the breadcrumbs in it, season with salt and pepper, and pour the breadcrumbs over the broccoli.
For the pasta, cook the pasta in plenty of salted water until al dente and drain. Heat 1 tablespoon butter and 3 tbsp sunflower oil, add the finely chopped hazelnuts and stir the cooked pasta in it. Season with salt and pepper.
Serve the venison goulash with pasta and broccoli.