Name: Hearty Venison Goulash
Prep time: 40 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 1 kg Venison goulash; 3 EL Clarified butter; 200 g Onion(s), diced small; 1 Carrot(s), diced small; 1 Stück(e) Celeriac, diced small; 1 Handvoll Porcini mushrooms, dried; 100 ml Water, cold, for soaking; 1 EL Tomato paste; Salt and pepper; 6 Juniper berry(ies), slightly crushed; 3 Clove(s), slightly crushed; Thyme; 200 ml Red wine, dry; 400 ml Game stock; 1 EL Red wine vinegar or Aceto Balsamico; 4 EL Lingonberry compote; Sugar; Cream

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Description

A hearty venison goulash, perfect for festive occasions. This robust dish is rich in flavors and prepared in the Thermomix®. With a preparation time of 40 minutes, it is ideal for a warming winter meal. Suitable as a main course for 4 people.

Ingredients (18 ingredients)

Preparation (8 steps)

Chop onions, carrot and celery

Thermomix® Setting

5 sec/Speed 5

Add 200 g onions, 1 carrot and 1 piece of celeriac to the mixing bowl and chop for 5 sec./level 5. If necessary, push down with the spatula.

Sauté vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 3 tbsp clarified butter and sauté for 3 min./120°C/level 1.

180

Brown venison goulash

Brown 1 kg venison goulash in a separate pan with some clarified butter and then add to the mixing bowl.

Soak dried porcini mushrooms

Soak 1 handful of dried porcini mushrooms in 100 ml cold water.

Add other ingredients

Add 1 tbsp tomato paste, salt, pepper, 6 crushed juniper berries, 3 crushed cloves, some thyme, 200 ml dry red wine and 400 ml game stock to the mixing bowl.

Add porcini mushrooms and soaking water

Add the soaked porcini mushrooms together with the soaking water (without sand) to the mixing bowl.

Simmer the goulash

Thermomix® Setting

30 min/212°F/Speed 1 100 Reverse

Close the mixing bowl and simmer for 30 min./100°C/level 1/Reverse.

1800

Season and refine

Thermomix® Setting

1 min/194°F/Speed 1 90 Reverse

Add 1 tbsp red wine vinegar or Aceto Balsamico and 4 tbsp lingonberry compote and stir in for 1 min./90°C/level 1/Reverse. Season with sugar and cream to taste.