I have made this recipe many times using Venison, Bear, and Moose. I am sure it would work with any big game animal.
Ingredients;
cooking oil
red wine
onions
garlic
paprika
caraway seeds
Juniper berries (crushed)
Bisto gravy mix
Salt
Pepper
Stewing meat cut to edible size pieces
Mushrooms (wild preffered)
Get a large stewing pot. Put oil in pot. Turn on high heat. Place meat, paprika,caraway seeds, salt, pepper, onion, garlic into hot oil. Stir continuosly to avoid burning. Soon all the moisture will come out of the meat (5-7 min.) and create a liquid broth. Keep stirring while boiling until the broth evaporates. When there is no liquid left just a paste (10-15 min.) pour in the wine to just cover the meat. Bring to a boil and then lower heat to simmer and keep a low boil going for 2 hours. Add water as needed to keep the meat just covered. Fry the mushrooms in butter and add them the last 15 minutes. Take a cup of cold water and stir BISTO gravy mix to it until it dissolves. Then pour this into the goulash. Turn up heat until it boils and thickens. You are ready to eat!
I like to serve this dish on a bed egg noodles. Especially good with Brussel Sprouts or red cabbage.
Don’t forget a good bottle of red wine.
Ingredients;
cooking oil
red wine
onions
garlic
paprika
caraway seeds
Juniper berries (crushed)
Bisto gravy mix
Salt
Pepper
Stewing meat cut to edible size pieces
Mushrooms (wild preffered)
Get a large stewing pot. Put oil in pot. Turn on high heat. Place meat, paprika,caraway seeds, salt, pepper, onion, garlic into hot oil. Stir continuosly to avoid burning. Soon all the moisture will come out of the meat (5-7 min.) and create a liquid broth. Keep stirring while boiling until the broth evaporates. When there is no liquid left just a paste (10-15 min.) pour in the wine to just cover the meat. Bring to a boil and then lower heat to simmer and keep a low boil going for 2 hours. Add water as needed to keep the meat just covered. Fry the mushrooms in butter and add them the last 15 minutes. Take a cup of cold water and stir BISTO gravy mix to it until it dissolves. Then pour this into the goulash. Turn up heat until it boils and thickens. You are ready to eat!
I like to serve this dish on a bed egg noodles. Especially good with Brussel Sprouts or red cabbage.
Don’t forget a good bottle of red wine.
