1 Std.
20 Min.
Gesamtdauer
Std.
20 Min.
Arbeitszeit
Zutaten für Personen
1 onion
2 garlic cloves
1 carrot
1 stalk of celery
6 stalks flat-leaf parsley
2 tbsp olive oil
400 g venison goulash
1/8 l red wine
750 ml vegetable stock
1 bay leaf
1 sprig rosemary
4 tbsp raisins
1 tsp cocoa powder
2 tbsp balsamic vinegar
salt
pepper
1 tbsp brown sugar
Zubereitung
- Peel and finely dice the onion.
- Peel and finely dice the garlic.
- Peel the carrot and dice to the size of a walnut.
- Dice the celery stalk to the size of a walnut.
- Cut off the woody part of the parsley stalks and finely chop the remaining parsley.
- Heat the olive oil in a medium saucepan until it starts to smoke.
- Add the washed and patted dry meat to the hot oil and fry vigorously, stirring, until it has taken on color.
- Add the diced onion, garlic, carrot and celery to the browned meat and stir-fry until the liquid has evaporated.
- Deglaze the goulash with the red wine and reduce until it no longer smells of alcohol.
- Cover the goulash with the vegetable stock and add the bay leaf and rosemary.
- Leave the goulash to simmer with the lid on for approx. 40 minutes until the meat is tender.
- Add the raisins and simmer for a further 10 minutes.
- Season the goulash with cocoa, balsamic vinegar, salt, pepper and brown sugar.
UNser TIPP
The goulash is very easy to prepare in advance and freeze.
