Foresters Goulash with Dumplings - Serves 6-8

Source: Prue Coats

Ingredients

3oz (75g) fat bacon, cut into small dice
2oz (50g) lard or bacon dripping
3 onions, peeled and chopped
2lb (1kg) venison, cut into 1" (3cm) cubes
4oz (100g) cooked gammon
Bay leaves
1 teaspoon dried thyme
2 tablespoons chopped parsley
3-4 juniper berries
3 peppercorns
1 teaspoon mild paprika
Salt and pepper
1½ pint (850ml) stock or water and a stock cube
1oz (25g) flour
½ pint (275ml) sour cream or smetana

Method

Fry the cubes of bacon in the lard or dripping until transparent, add the onions and cook until golden, then brown the venison, add the herbs, seasoning and stock and simmer, covered, on top of the stove until tender, about 1½ - 2 hours. Mix the flour with the cream and add to the stew together with the gammon.

This is a real peasant dish so serve with breadcrumb dumplings, boiled potatoes and sauerkraut or white cabbage with caraway seeds.

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