| In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed. Beef chuck, venison, goat or wild boar may be used. Shank, shin or shoulder is used — goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Goulash is generally served with boiled or mashed potatoes, polenta, dumplings, or Spätzle (nokedli), or alternatively, as a stand-alone dish with bread. |
| The Easy Art of Hungarian Goulash |
| 2 lbs. Leg of venison, cut into 2”chunks 1 tbsp. White wine vinegar ¼ lb. Smoked bacon, finely chopped 2 large yellow onion, finely chopped 1 ½ tbsp. hot paprika (Hungarian) Fresh thyme 4 whole allspice 4 juniper berries 2 cloves garlic, finely chopped 2 medium tomatoes, diced ½ Hungarian pepper chopped 2 cups of Merlot Sea Salt 2 tsp. Chopped Parsley Freshly ground black pepper |
| Venison Goulash |
| Put venison and vinegar into a bowl, cover with boiling water. Put bacon into a large pot over medium heat, cook until crisp, 6-8 minutes. Add onions and cook until golden brown. Drain venison add to onions. Increase heat to high and cook it for about 10 minutes. Pull your pot off the fire and add the paprika, stir it up and add 1-cup warm water, thyme, allspice, juniper, garlic, tomatoes, salt, black peppers and peppers. Simmer, covered, until venison is just tender about 2 hours. Add some warm water if needed. Uncover pot; add wine and salt to taste and cook until venison is very tender and liquid has thickened. |
| Entrées |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| The better the ingredients employed, the better will be the final result. |
| © 2008-2010 All rights reserved ! CHEFLASZLO BT. |