Venison goulash with sliced dumplings

Time: more than 1 hour
Category: Main dishes
Complexity: medium


serves 4

1 kg venison meat (shoulder or calf)
300 g onion
2 tsp paprika powder
2 garlic cloves
2 tbsp tomato paste
0,75 till 1 l game stock
2 tbsp sour cream
clarified butter or oil
caraway, ground
majoram, rubbed
salt, pepper

350 g Semmel (bread rolls) or white bread 
80 g butter, liquid
2 eggs
200 ml milk
nutmeg, ground

wild cowberries from the jar


Сut meat into cubes, finely chop the onion. Heat clarified butter in a large saucepan and sauté the onions until golden yellow. Spice with paprika, brown a little and deglaze with about 75 ml of water.

Simmer for a while, add the meat cubes, salt and season with cumin, marjoram and crushed garlic cloves. Stir in the tomato puree and let it stew in its own juice.

Once the juice is boiled down to almost a half, add a little bit of game stock - the meat should not boil, only stew, so that the goulash contains a nice color. Add more stock again if there is not enough liquid. As soon as the meat has softened, add enough stock to cover the meat and cook slowly for about 10 minutes. Finally stir in sour cream, salt and pepper.

For the dumplings cut the bread rolls into small cubes. Sprinkle with butter, whisked eggs and milk and leave for a few minutes. Mix well with your hands, salt and spice with nutmeg. Form the dough into a roll, wrap it in a buttered kitchen towel and simmer in salted water for 25-30 minutes. Then carefully remove from the cloth and cut into slices.

Serve venison goulash with dumplings and wild cranberries.