Description

Cubed boneless springbok meat

Additional information

Springbok Goulash

Ingredients:

• 3 tbsp. olive oil
• 700 gram / 1.54 pounds springbok meat, cut into bite sized chunks
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 3 cloves of garlic, finely chopped
• 1 leek, halved lengthwise, cut into slices, washed and drained
• 1 heaped tbsp. tomato paste
• 1 yellow bell pepper, seeded and diced
• 3 cups venison stock
• 1 cup beer
• 2 tsp. medium hot mustard
• 1 tsp. salt (or to taste)
• 1/2 tsp. black pepper, freshly ground (or to taste)
• 1 heaped tsp. plain paprika powder
• 1/2 tsp. cumin powder
• 1/8 tsp. Carolina Reaper chilli powder (optional)
• 3 tbsp. sour cream

Instructions:

• Spice meat with a little salt, pepper, cumin and paprika powder and keep the remaining spices for later use
• Add oil to a large skillet / pan and warm it up on medium hot heat
• Add the meat and fry it on all sides till it is sealed and is beginning to brown
• Add onions and carrots and saute them for about 7 to 8 minutes minutes or till the onions are beginning to brown, stirring regularly
• Add garlic, bell peppers, tomato paste and leeks and saute for 3 minutes, stirring frequently
• Add beer, stock, mustard and the remaining salt, pepper, cumin, chili powder and paprika powder, stir all and bring to a gentle boil, if necessary reduce the heat and let the Goulash gently boil for 60 minutes, stirring it a few times.
• The sauce should have reduced quite a bit by now, if needed ad a little more water
• Cover skillet with lid, reduce the heat and let goulash simmer for another 60 minutes, stirring it a few times during this time
• Add the sour cream, stir briefly, sample the sauce, add salt and pepper to taste if desired, cover again and let goulash simmer for another 5 minutes
• Take of the stove and serve springbok goulash hot with pasta or salt potatoes

Source: lookingatcooking.com