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INGREDIENTS
- 400 g peeled onion
- 2 cloves garlic
- 2 tablespoons lard
- 2 star anise pods
- 1 tablespoon tomato paste
- 3 bay leaves
- 1 l beef broth
- pepper
- salt
- 1 kg venison meat for goulash
WINE PAIRING
- An ideal accompaniment to game is a dry red wine with a full body and firm tannins.
INSTRUCTIONS
- 1Roughly chop the onion. Peel and finely chop the garlic.
- 2In a pot over high heat, melt the lard and sauté the onion until browned, stirring frequently. Add the meat and sauté until all the juices released by the meat have evaporated. Once the meat juices have cooked off and only fat remains in the pot, sauté the meat until golden brown, stirring frequently.
- 3Add the tomato paste and sauté for 2 minutes, stirring constantly. Add the garlic, star anise, and bay leaves. Add a level teaspoon of salt and season with freshly ground pepper. Pour in the broth, bring to a boil, reduce heat to minimum, and cover with a lid. Simmer, stirring occasionally, for 1.5 hours or until the meat is tender. Season with salt to taste if needed.
Tip
The onion needs to be slowly sautéed to a dark brown color to give the goulash its rich flavor. Do not strain or thicken the sauce; serve it directly. For example, with fresh dalamánek or Carlsbad dumpling, which you can find on Rohlík Chef in the side dishes category.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef