Venison Goulash with Bell Peppers, Olives and Pasta

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 red bell pepper halves
• 2 carrots
• 500 g wide noodles
• Salt
• 500 g venison roast
• 2 tbsp plant oil
• 2 tbsp Tomato paste
• 200 ml meat stock
• pepper (ground)
• 1 tbsp sweet paprika powder
• 2 tbsp pitted black olives
• 2 tbsp basil (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, halve, seed, and cut the bell pepper into 2–3 cm pieces. Peel and finely dice the carrots. Cook the wide noodles in boiling salted water until al dente. Meanwhile, cut the venison roast into 2 cm cubes. Heat oil in a pot and sauté the onion and garlic for 1–2 minutes until translucent.

2. 2.

   Add the bell pepper, carrots and tomato paste, cook briefly, then deglaze with stock. Season with salt, pepper and paprika powder. Simmer over medium heat for 10–15 minutes until the vegetables are tender. Add the meat and olives, stir and warm through. Drain the finished noodles and serve the goulash on warmed plates, garnished with basil leaves.