Rating
For 4 people:
1 kg frozen game goulash
2 onions
1 dessertsp clarified butter
2 dessertsp tomato puree
2 tsp dried marjoram
1 tsp juniper berries
1 bay leaf
300 ml red wine
500 ml meat stock (instant)
750 g leek
salt, pepper
400 g Spätzle (ready prepared)
2 dessertsp butter
1-2 dessertsp original Aachener Pflümli Plum Puree
Method:
- Allow the goulash to thaw, rinse and dab dry. Peel the onions and dice them finely.
- Brown the meat in hot clarified butter in portions. Then put them all back in a pan, add the onions and brown lightly for a short time. Stir in the tomato puree and marjoram and fry together. Add the juniper berries, bay leaf and the stock and stew the goulash for 65-75 minutes in a covered pan.
- Meanwhile prepare and wash the leeks and cut into strips 4-5 cm long. Then blanch in boiling salted water, pour cold water over them and dry well.
- Warm the spätzle according to packet instructions. Heat the butter and braise the leek in it till crisp.
- Season the venison goulash with original Aachener Pflümli Plum Puree. Serve the meat with spätzle and leeks.
Preparation time:
90 minutes
