Springbok Goulash

Springbok Goulash

Springbok Goulash

R42.50R85.00 Incl. VAT

In stock
0 out of 5

R42.50R85.00 Incl. VAT

Choose between 500g or 1kg portion

SKU: 135 Category:
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Description

Cubed boneless springbok meat

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town & Kommetjie – Wednesday.

Additional information

Weight1 kg
Portion Size

,

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

 

 

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DUE TO THE HIGH INCIDENTS OF HIJACKING WE WILL NOT BE DELIVERING TO HIGH RISK AREAS. PLEASE CONFIRM WE ARE DELIVERING TO YOUR AREA BEFORE PLACING THE ORDER.

Rich Meats has enforced additional hygiene measures for our delivery staff. This includes hand soap, hand sanitiser and face masks. They have been trained to wash and sanitise their hands BEFORE and AFTER every delivery.

As a further proactive measure against the spread of Covid-19, Rich Meats uses AbsorbItAll filters that act to naturally and effectively create an ideal and exceptionally clean cold room environment.  These filters inhibit the presence of the virus, whilst helping to maintain and provide a product of supreme quality to our valued customers. Find out more about AbsorbItAll at www.absorbitall.co.za.

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