Wildgulasch mit Chili-Granatapfel-Creme

Ingredients

• 4 onions
• 1 bundle carrots
• 40 g dried tomatoes
• thyme
• 2 tbsp oil
• 1 kg wild goulash
• 2 Bay leaves
• 4 cloves of peppercorns
• Salt
• freshly ground pepper
• 1 glass wild stock
• 1 tsp Cornstarch
• 250 g spaetzle
• Salt
• 1 small red chili pepper
• pomegranate
• 150 g light cream
• a pinch salt

Instructions

1. 1.

   Peel and dice onions. Peel and finely chop carrots. Dice tomatoes. Rinse thyme and strip leaves from stems. Heat oil in a braising pot. Brown the wild goulash, adding onions while cooking. Add bay leaves, peppercorns, thyme, and carrots; let them simmer briefly. Stir in dried tomatoes. Season with salt and pepper, then pour in wild stock. Cover and simmer for about 90 minutes over medium heat. Whisk cornstarch with a little cold water.

2. 2.

   Stir the cornstarch mixture into the stock and bring to a boil while stirring. Taste and adjust seasoning with salt and pepper. Cook spaetzle according to package instructions in plenty of salted water. For the cream, peel the chili pepper, rinse it, and finely chop it. Separate pomegranate seeds from the membranes. Mix light cream with chili, pomegranate seeds, and salt. Drain the spaetzle and let them dry well. Plate the goulash with the spaetzle together. Serve an extra portion of chili-pomegranate cream on the side.