Wild Mushroom Goulash with Lingonberry Pears and Spaetzle

Ingredients

• 400 g onions
• 1 Carrot
• 200 g celery
• 1 Garlic clove
• 1 kg pre-cooked venison goulash
• 3 tbsp vegetable oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 350 ml venison stock
• 1 bay leaf
• 0.5 tsp Peppercorns
• 0.5 tsp juniper berries
• 1 sprig rosemary
• 4 sprigs thyme
• Salt
• ground black pepper
• lingonberry jam
• 400 g flour
• Salt
• 4 eggs
• nutmeg
• 100 ml milk
• 2 tbsp butter
• 4 canned pear halves
• 4 tbsp lingonberries
• 4 orange slices
• 2 tbsp chopped parsley
• butter
• 250 g Mushrooms

Instructions

1. 1.

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

2. 2.

   Wash meat, pat dry, sear in hot oil, add vegetables, sauté, stir in tomato paste, deglaze with red wine. Reduce slightly, then add stock. Place bay leaf, peppercorns, juniper, and herbs in a small bag, tie well, and add to the meat. Cover and simmer for about 2 hours, adding more stock as needed.

3. 3.

   Meanwhile clean and halve the mushrooms.

4. 4.

   Bring plenty of salted water to boil in a large pot.

5. 5.

   For spaetzle mix flour, eggs, nutmeg, milk, and a pinch of salt into a smooth dough; gradually add water until the dough is thick and pulls from a spoon.

6. 6.

   Let the spaetzle dough rest for 30 minutes.

7. 7.

   Remove the herb bag from the sauce, fish out the meat, strain the sauce. Return meat to the pot, adjust consistency by simmering or adding more stock, finish with cream, season with lingonberry jam, salt, and pepper.

8. 8.

   Drain pears well, cube them, mix with lingonberries, press into a small bowl, and pour over orange slices.

9. 9.

   Press spaetzle dough through a spaetzle press into boiling salted water in portions; cook briefly, lift with a slotted spoon, drain, toss in melted butter, sprinkle parsley on top.

10. 10.

    Clean mushrooms and brown in hot butter in a large pan. Season and add to the sauce.

11. 11.

    Serve goulash on warmed plates with lingonberry pears and spaetzle.