Name: Venison Goulash with Dried Fruit
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 Portionen
Ingredients: 400 g Venison goulash; 2 EL Oil for frying; 1 Handvoll Dried sour cherries; 1 Handvoll Sultanas; 2 große Shallot(s); 1 Parsley root(s); 1 Apple; 1 TL Spice mixture Neunerlei-Gewürz made from ground cinnamon, coriander, cloves, star anise, allspice, nutmeg, ginger, anise; 1 TL Rosemary; 3 EL Lingonberry compote; 1 EL Aceto balsamico; 200 g Sour cream; Broth

Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

20 Min

Description

This venison goulash with dried fruit is a hearty dish that warms you up, especially during the cold season. I like to make it when I have guests because it can be prepared well in advance and then simply simmered to finish before serving. The combination of venison, sweet dried sour cherries and sultanas, rounded off with lingonberries and balsamic vinegar, is simply delicious. It goes well with pasta or dumplings and a fresh salad. An absolute favorite recipe for festive occasions!

Ingredients (13 ingredients)

400 g Venison goulash
2 EL Oil for frying
1 Handvoll Dried sour cherries
1 Handvoll Sultanas
2 große Shallot(s)
1 Parsley root(s)
1 Apple
1 TL Spice mixture Neunerlei-Gewürz made from ground cinnamon, coriander, cloves, star anise, allspice, nutmeg, ginger, anise
1 TL Rosemary
3 EL Lingonberry compote
1 EL Aceto balsamico
200 g Sour cream
Broth

Preparation (7 steps)

Chop shallots

Thermomix® Setting

3 sec/Speed 5

Place the shallot quarters in the mixing bowl and chop for 3 sec/speed 5. If necessary, use the spatula to scrape down the sides.

Sauté shallots

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tablespoons of oil to the chopped shallots in the mixing bowl and sauté for 3 min/120°C/speed 1.

180

Add parsley root and apple

Thermomix® Setting

3 sec/Speed 4

Add the diced parsley root and diced apple to the shallots in the mixing bowl and chop for 3 sec/speed 4. If necessary, use the spatula to scrape down the sides.

Add sour cherries, sultanas and spices

Thermomix® Setting

5 sec/Linkslauf Speed 1 Reverse

Add sour cherries, sultanas, Neunerlei spice and rosemary to the mixing bowl and stir in for 5 sec/Reverse/speed 1.

Brown the venison

Brown the venison well in a separate pan with oil and then add to the mixing bowl.

Add lingonberries, balsamic vinegar and sour cream

Thermomix® Setting

10 sec/Linkslauf Speed 2 Reverse

Add lingonberry compote, aceto balsamico and sour cream to the mixing bowl and stir for 10 sec/Reverse/speed 2.

Simmer goulash

Thermomix® Setting

60 min/212°F/Linkslauf Speed 1 100 Reverse

Pour broth into the mixing bowl up to the maximum mark. Simmer for 60 min/100°C/Reverse/speed 1. If necessary, extend the cooking time until the meat is tender.

3600