Wild goulash with mushrooms

Ingredients

• 1 kg wild goulash
• 1 onion
• 1 Carrot
• 200 g celery
• 1 Garlic clove
• 3 tbsp oil
• 1 tbsp Tomato Paste
• 250 ml red wine
• 200 ml game stock
• 1 bay leaf
• 0.5 tsp Peppercorns
• 0.5 tsp juniper berries
• 1 rosemary sprig
• 4 thyme sprigs
• 250 g porcini mushrooms
• 1 tbsp butter
• 2 tbsp chopped parsley
• Salt
• pepper (ground)
• cranberry jam
• rosemary (for garnish)

Instructions

1. 1.

   Peel and roughly dice onion, carrot, celery, and garlic.

2. 2.

   Brown the meat in hot oil, add vegetables, stir, mix in tomato paste, deglaze with red wine, reduce slightly, then pour in some stock. Place bay leaf, peppercorns, juniper berries, rosemary, and thyme into a small bag, tie well, and add to the pot. Cover and simmer for about 2 hours, adding more stock as needed.

3. 3.

   Meanwhile clean mushrooms and slice them.

4. 4.

   Remove the spice bag; leave vegetables in sauce or strain meat out and pass sauce through a sieve. Return everything to the pot, reduce further if desired or add more stock, season with cranberry jam, salt, and pepper.

5. 5.

   Sauté porcini in hot butter until golden brown, season, and stir in parsley.

6. 6.

   Serve goulash on warmed plates, top with mushrooms, garnish with rosemary. Offer polenta on the side as desired.