gulasch

Wildgulasch

  • etwa 200 g Zwiebeln
  • 2 EL Butterschmalz
  • 800 g Wildschweingulasch
  • 1 EL Tomatenmark
  • 3 EL Mehl
  • 200 ml trockener Rotwein
  • 2 Lorbeerblätter
  • 4 Gewürznelken
  • 4 Wacholderbeeren
  • Salz
  • Pfeffer

Zuerst die Zwiebeln schälen und in Spalten schneiden. Dann etwas Butterschmalz erhitzen und das Wildfleisch portionsweise unter ständigem Wenden scharf anbraten. Die Zwiebelspalten dazu geben und mit anbraten. Anschließend das Tomatenmark unterrühren und das Ganze mit einem Esslöffel Mehl bestäuben. Mit etwas Rotwein und ½ l Wasser ablöschen. Nun Lorbeer, Nelken und Wacholderbeeren dazu geben, nach Belieben Salz und Pfeffer hinzufügen und zugedeckt etwa 1 ¼ Stunden garen.
Dazu passen Serviettenknödel und gefüllte Aprikosenhälften gut.

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