Horse goulash - that's how you liked it earlier
An outcry moves through the FM community. Horse gulasch! They look so loyal ... eat my best friend? No, how can you? Yes, you can! Because horsemeat is not only the cleanest meat, no, it is also low in fat and has a lot of its own flavor, without being overbearing, like game. But I do not want to trigger a discussion here about the pros and cons regarding horsemeat, but to offer a really good cooking recipe.
What do you need?
- Sure, horsemeat. I took 1 kg (roast meat),
- 1 tomato,
- 3 medium onions,
- 1 tablespoon of tomato paste,
- approx. 200 ml Grand Jus (alternatively also beef or wild broth from the glass)
- 1 sip of red wine,
- 1 sip of cream,
- 30 g butter,
- 1 tbsp flour,
- Salt,
- pepper
- a few leaves of dried lovage,
- 1 tsp of hot mustard,
- 2 bay leaves,
- 4 juniper berries,
- 2 cloves,
- a little oil for searing.
Do you need anything else? Nope. Or? Yeah, good taste. And some love for good food.
Let's go.
Wash meat and pat dry. Cut into goulash-sized cubes. Peel and dice the onions, also the tomato.
Fry the meat, in a little oil, in several portions in the pan. Make sure that not too much fried in the pan, otherwise the meat loses liquid and only cooks. Then it will only dry.
When the meat is ready, lightly brown the tomato paste in the same fat, then pure the onions. Also fry until lightly browned. Now off with the onions in a large casserole. Add the tomato immediately.
Boil the gravy in the pan with a little water and pour it into the pot. The grand jus (or broth) to it. Add a dash of red wine.
Now add all the spices, stir and bring to a boil. Then the meat comes in there. Lid on it. And let it stew for a good hour (or even longer).
Note: the longer a braised dish stews, the better the sauce becomes. So it does not hurt to burn the meat for two hours.
Then comes a sip of cream to the sauce. But not too much. And now try, if the sauce is already creamy enough. If not, melt a good spoonful of butter in a pan and lightly brown a spoonful of flour with stirring.
Quickly stir the stew in the sauce, making sure that no lumps form and only simmer for a short time.
Finished.
Well, it was not hard at all, was it? For this goulash you can enjoy homemade mashed potatoes. And a tasty vegetable.
Try it. (And please: no controversial discussions about the meat :)
