Goulash…what is there not to love about it?
This recipe is not the traditional Goulash, but all the right flavors are there…
It was quite a cold day, and I was craving a warm, comforting soup to make the day feel a little less depressing…
I happened to have both deer stock and the separated tallow available from a recent batch, plus a few packs of minced wild boar…
Suddenly a ground game Goulash seemed obvious.
Don’t worry if you don’t have minced wild boar or deer stock available, just replace it with any game meat/stock, or beef for that matter, and you’ll definitely have a great soup to get you both warm, full and smiling!
Now over to the details:
• 1 lb (500g) Minced Wild Boar, (or other game meat/beef).
• 1 quart (1 Liter) Game (or Beef) Stock.
• 1 Onion, roughly chopped.
• 1 Red Bell Pepper, diced.
• 1 can (14oz/400g) Crushed Tomatoes.
• 2 tbsp Tomato Paste.
• 1 tbsp Whole Cumin Seeds (Caraway).
• 2 tbsp Paprika Powder.
• 4 Cloves of Garlic, minced.
• 3 tbsp Game Tallow (or Bacon Fat), for frying.
• Salt and Pepper, to taste.
In a Dutch oven, fry the onion in the cooking fat until translucent.
Add the bell pepper and fry for a minute or so, then blend in the spices, tomato paste and garlic and let fry for yet another minute or two.
Add the minced meat and let it get some color before stirring in the crushed tomatoes and stock.
Let simmer for about 30 minutes, then serve either as is…or if you’re ok with it, with a spoonful of smetana or Turkish/Greek/Russian yoghurt.