For me, game goulash with dried fruits is more than just a recipe, it is a memory of cozy winter evenings with the family. My grandma always made it, but without Thermomix®, of course. She stood at the stove for hours, and the scent of game, spices and dried fruits filled the whole house. I have modernized her recipe a little and adapted it to the Thermomix® to make it easier and faster to prepare without losing the original taste. The secret of this goulash lies in the combination of ingredients. The wild boar goulash provides a strong, hearty base. The dried sour cherries and sultanas bring a pleasant sweetness and a slightly sour note to the dish, which harmonizes perfectly with the game. The shallots and parsley root form the aromatic foundation, while the apple gives a subtle fruitiness and a light binding. The spice mixture Neunerlei spice, with its warm notes of cinnamon, cloves and star anise, gives the goulash a Christmas touch. Rosemary provides a spicy, slightly resinous component. Cranberries and balsamic vinegar round off the dish with their acidity and sweetness and give it the finishing touch. The sour cream makes the goulash creamy and softens the acidity of the cranberries and balsamic vinegar. When preparing it in the Thermomix®, it is important not to chop the shallots and parsley root too finely, as they could burn during frying. Searing the game meat in a separate pan is crucial to develop roasted aromas that give the goulash more depth. Make sure to sear the meat well before adding it to the mixing bowl. The broth should be filled to the maximum mark to ensure that the meat is sufficiently covered and does not burn. The cooking time may vary depending on the quality of the meat. Taste the meat after 60 minutes and extend the cooking time if necessary until it is soft. For a vegetarian version, you can replace the game meat with smoked tofu or mushrooms. Instead of the Neunerlei spice, you can also use a mixture of juniper berries, bay leaves and peppercorns. Experiment with different dried fruits, such as apricots or plums, to give the goulash an individual touch. Serve the game goulash with dried fruits with pasta, Spätzle, potato dumplings or bread dumplings. A fresh salad with a light vinegar-oil dressing goes perfectly with it. A glass of red wine rounds off the dish perfectly. The goulash can be prepared well in advance and stored in the refrigerator. It can also be frozen. Simply reheat before serving. It often tastes even better the next day, as the flavors are then even better infused.

Game Goulash with Dried Fruits

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Description

Ingredients (13 ingredients)

Preparation (7 steps)

Chop shallots

Sauté shallots

Add parsley root and apple

Add sour cherries, sultanas and spices

Sear game meat

Add cranberries, balsamic vinegar and sour cream

Let goulash simmer

Finished cooking? Great! 🎉

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