Hearty Venison Goulash
Main Course
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Cook Time
3 h 30 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This hearty venison goulash is a savory dish perfect for festive occasions or cold winter days. The goulash is braised with red wine and game stock until the meat is tender. Served with dumplings or Spätzle, it is a satisfying main course for the whole family. Preparation in the Thermomix® simplifies the process and ensures an aromatic result.
Ingredients (17 ingredients)
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1000 g Venison goulash
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Oil for frying
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2 Onion(s), finely diced
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1 Carrot(s), finely diced
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0.25 Celeriac, finely diced
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1 tbsp Tomato paste
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Salt
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Pepper
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3 Bay leaves
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Game spice
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Thyme
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6 Juniper berry(s), lightly crushed
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3 Clove(s), lightly crushed
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300 ml Red wine
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400 ml Game stock
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2 tbsp Red wine vinegar
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4 tbsp Lingonberries
Preparation (8 steps)
Prepare goulash
Drain the venison goulash, cut into bite-sized pieces, and pat dry. Heat oil for frying in a Dutch oven or large pot. Sear the goulash pieces in batches and remove. Do NOT perform this step in the Thermomix.
Chop vegetables
Place 2 onions, 1 carrot, and 0.25 celeriac in the mixing bowl and chop for 5 sec/speed 5.
Sauté vegetables
Sauté the chopped vegetables in the mixing bowl with a little oil for 3 min/120°C/speed 1.
Sauté tomato paste
Add 1 tbsp tomato paste and sauté for 1 min/120°C/speed 1.
Deglaze and season
Gradually deglaze with some of the 300 ml red wine and 400 ml game stock. Use a maximum of half of the red wine and stock. Add 3 bay leaves, game spice, thyme, 6 lightly crushed juniper berries, 3 lightly crushed cloves, salt, and pepper.
Add meat and remaining liquid
Add the seared meat, remaining red wine, game stock, 2 tbsp red wine vinegar, and 2 tbsp lingonberries to the mixing bowl.
Simmer
Close the mixing bowl and simmer the goulash for 120 min/100°C/Reverse speed 1. Stir occasionally through the lid opening with the spatula.
Thicken (optional)
If desired, simmer for the last 30 min/Varoma/speed 1 without the measuring cup to thicken the sauce. Continue to activate the reverse function.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Sulphur dioxide and sulphites
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