Venison Goulash
110 min
Under an hour
Roman Vaněk
Preparation method
Ingredients overview
- 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 for goulash
- An ideal accompaniment to game is a dry red wine with a full body and firm tannins.
Roughly chop the onion. Peel and finely chop the garlic.
In a pot over high heat, melt the lard and sauté the onion in it, stirring frequently, until browned. 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, stirring frequently, until golden brown.
Add the tomato paste and sauté, stirring constantly, for 2 minutes. 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.
Chef's tip
The onion needs to be slowly sautéed to a dark brown color to give the goulash its depth of 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.
Ingredients
Nutritional values
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