Goulash – gulasz – is a popular dish in Poland. It came to being around the 9th century. It is usually served with various forms of noodles and dumplings, such as pyzy.
1 kg Diced Venison
125 g Streaky smoked bacon, diced
2 tblsp Oil
Salt and pepper
1 medium Carrot, cut small
375 g small onions or shallots
2 tblsp plain flour
1 tblsp tomato puree
1/4 litre dry red wine
1 tblsp stock
2 bay leaves
1 tblsp dried thyme
250 g small brown mushrooms
Bunch flat leafed parsley
Dab the meat dry on kitchen towel.
Heat 1 tablespoon of oil in a heavy frying pan and fry the bacon until crispy. Remove the bacon from the pan and set aside.
Brown the meat, bit by bit, in the frying pan, remove and set aside.
Finely chop the carrot, 2 onions and garlic and saute gently in the oil left in the frying pan.
Add the meat and bacon to the vegetables in the frying pan. Sprinkle with the flour and stir in well allowing the flour to cook but not burn.
Stir in the tomato puree.
Deglaze the pan with 1/2 litre of water and the wine. Add the stock, bay leaves and thyme and bring to the boil.
Cover the pan with a lid and leave on the turned-down heat or place in a preheated oven to simmer. (200 degrees Gas Mark 3) for about 1 1/2 hours.
Clean and quarter the mushrooms. Peel and chop the remaining onion and fry and season both these in the remaining tablespoon of oil. Add to the Goulash 30 minutes before it finishes cooking.
Wash and finely chop the parsley and sprinkle over the goulash prior to serving.
Note:- This dish is delicious served with noodles ,potatoes, or dumplings and spicy red cabbage.
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