Everyone knows goulash and goulash soup – from young to old and back again. These recipes are usually made with beef. Some also use mixed meat, pork and beef. The preparation of goulash with buffalo meat is less well known. A very nice number. Of course, such a goulash can also be made using the usual goulash preparation method. In the video you can see how the dish is prepared in the Dutch oven, which of course also works in the pot on the stove...
(Author: Anja Auer)
Servings: 8
Preparation time: 30 minutes
Preparation time: 3 hours
Ingredients:
2.5 kg buffalo ragout
1 kg of onions
800 ml diced tomatoes
3 tbsp clarified butter
2 green peppers
400 g brown mushrooms
500 ml red wine
1 l game stock (old beef broth)
200 ml crème fraîche
1 bunch of parsley
10 juniper berries
5 bay leaves
6 cloves of garlic
4 tbsp flour
4 tbsp tomato paste
3 tbsp paprika powder
2 tbsp sugar
Pepper (to taste)
Salt (to taste)
Preparation:
1. Cut buffalo meat into bite-sized pieces and fry in hot clarified butter.
2. Then stir in the tomato paste and roast it, then stir in the paprika powder and let it roast as well.
3. Add onions (roughly chopped) and chopped garlic and fry briefly.
4. Dust with flour and stir in and add the peppers.
5. Deglaze with red wine and pour in game stock and chopped tomatoes.
6. Add the juniper berries and bay leaves, the sugar and sliced mushrooms. Stir
and let the cowboy goulash cook gently for 3 hours.
7. Season with salt and pepper and serve with crème fraîche and finely chopped parsley.
Click here for the complete video HERE .
You can find more in the BBQ & Food magazine “Die Frau am Grill”. Dutch oven recipes.
Anja Auer is editor-in-chief of the BBQ & food magazine “Die Frau am Grill”. She also runs the largest YouTube channel on the subject of “barbecue”, which is produced by a woman in German-speaking countries. Most of the recipes not only work on the grill but also on the stove and in the oven. You can find more recipes on www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill
