Goat goulash with leek roll and assorted mushrooms

Ingredients

• 800 g goat meat (pre‑cooked, from the hindquarter or shoulder)
• 400 g onions
• 2 Garlic cloves
• 100 g celeriac
• 1 Carrot
• 2 tbsp Vegetable oil
• 2 tbsp Tomato paste
• 200 ml dry red wine
• 300 ml game stock
• 1 bay leaf
• 3 peppercorns
• 4 juniper berries
• 1 sprig rosemary
• 3 thyme stems
• 1 sage stem
• Salt
• pepper (ground)
• 300 g small, firm‑starch potatoes
• 300 g fresh porcini mushrooms
• 150 g leeks
• 1 egg
• 90 g flour
• 180 ml milk
• 6 tbsp butter
• 1 tsp thyme

Instructions

1. 1.

   Wash the meat, pat dry and cut into large, bite‑size pieces.

2. 2.

   Peel and finely dice the onions, garlic, celeriac and carrot.

3. 3.

   Sear the meat portions in a hot pot with 2 tbsp oil until browned, dust with paprika, remove and set aside.

4. 4.

   Sweat the onions and garlic in the pot fat until translucent, add the vegetable cubes, sauté briefly, stir in tomato paste and deglaze with wine. Return the meat, pour in stock and simmer on medium heat for about 1½ hours.

5. 5.

   Place the spices in a spice sachet and add the herbs halfway through cooking; season with salt and pepper.

6. 6.

   Meanwhile wash the potatoes thoroughly and boil in salted water for about 25 minutes.

7. 7.

   Clean and chop the mushrooms.

8. 8.

   For the roll, wash, trim and dice the leeks finely. Rinse briefly under hot water, cool quickly, then drain well.

9. 9.

   Separate the egg; whisk yolk with flour, a pinch of salt and milk into a smooth batter. Beat the whites stiffly and fold in. In a pan melt 1–2 tbsp butter, pour in the batter and fry until golden brown on both sides. Remove, drain on kitchen paper, spread with cream cheese, season, top with leeks and roll up. Place seam‑side down and keep warm.

10. 10.

    Drain the potatoes, toss them in 2 tbsp melted butter and 1 tsp thyme leaves. Sauté the mushrooms in remaining butter until golden yellow; season. Remove the spice sachet and herbs from the goulash and taste. Slice the leek roll into pieces and serve with the goulash, mushrooms and thyme potatoes on preheated plates.