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Mixed game meat goulash

Hungarians make goulash out of everything! During the hunting season game goulash is really popular, particularly venison, hare and wild boar. In Britain the supermarkets sell game casserole mix which is diced and ready to cook, very suitable for stews and soups. I make this mixed game meat goulash  stew regularly for my family in the winter and serve it with gherkins and pickled beetroot on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 clove of garlic
  • 1 Tbsp oil
  • 350 g game casserole mix
  • 1 glass red wine
  • 1 Tbsp tomato pure
  • 1 Tbsp paprika
  • 1 tsp chilli flakes or 1 chilli pepper
  • optional
  • 500 ml beef stock approx..
  • 200 ml red wine
  • ½ bell pepper
  • 2 carrots
  • 1 parsnip
  • 1 bay leaf
  • ½ small bunch parsley

Method
 

  1. Finely chop the onion and garlic. Cut the bell pepper in half (discard the seeds and stem first).
  2. Add the oil to a heavy-based casserole dish and gently fry the onion and garlic until soft. Add the game mix and cook for a couple of minutes until the meat changes colour. Add the paprika, and tomato purée, stir to coat the meat well.
  3. Tuck the carrot and, parsnip ( as whole) and the bell pepper halves between the meat, then add the stock and wine. Season with salt and pepper, add the bay leaf, chilli or chilli flakes (if used) and bring to the boil. Put a lid on and gently simmer over low heat for an approx 90 minutes until the meat is tender and you have a thick, silky sauce. Add the parsley for the last 10 minutes of cooking ( don't chop it up).
  4. Discard the red pepper halves, parsnip, parsley and the bay leaf. Cut the carrot into bite-sized chunks, then serve with crusty bread.