🍽️ Venison Goulash with Fried Brussels Sprouts

Name: Venison Goulash with Fried Brussels Sprouts
Total time: 30 min
Yield: 4 servings
Ingredients: Venison Goulash 800 g; Onions, yellow 2 pcs.; Soup vegetables 1 bunch; Salt pinch; Oil 4 tbsp; Tomato paste 1 tbsp; Red wine, dry 300 ml; Beef broth 400 ml; Pepper, black ground pinch; Brussels sprouts, fresh 500 g; Butter 5 tbsp; Breadcrumbs 50 g; Mini dumplings 800 g

591 kcal · 30 min · 4 servings

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Ingredients

Venison Goulash 800 g
Onions, yellow 2 pcs.
Soup vegetables 1 bunch
Salt pinch
Oil 4 tbsp
Tomato paste 1 tbsp
Red wine, dry 300 ml
Beef broth 400 ml
Pepper, black ground pinch
Brussels sprouts, fresh 500 g
Butter 5 tbsp
Breadcrumbs 50 g
Mini dumplings 800 g

Instructions

1. Ideally, thaw the venison goulash overnight in the refrigerator.
2. Halve the onions, peel them, and dice them into cubes.
3. Wash or peel the soup vegetables and cut them into pieces as well.
4. Rinse the goulash meat, pat it dry, and season it generously with salt.
5. Heat 2 tablespoons of oil in a braising pot over high heat.
6. Sear the meat in portions for about 5 minutes until well-browned.
7. Remove the seared meat from the pot and set it aside.
8. Sauté the onions and vegetables in the remaining fat for about 3 minutes.
9. Stir in the tomato paste and fry it for about 2 minutes.
10. Deglaze the pot with red wine and top it up with broth.
11. Return the meat to the pot and season it with salt and pepper.
12. Cover the pot and let the goulash simmer on low heat.
13. Bring a large pot with about 5 liters of water to a boil.
14. Remove wilted leaves from the Brussels sprouts, wash them, and halve them.
15. Blanch the Brussels sprouts (cook briefly in boiling water) for about 5 minutes.
16. Lift the Brussels sprouts out of the water with a slotted spoon and shock them in cold water.
17. Do not discard the cooking water; keep it for later.
18. Heat 4 tablespoons of butter in a pan over medium heat.
19. Toast the breadcrumbs in the butter for about 4 minutes until golden brown.
20. Do not clean the pan thoroughly; leave the residue for the next step.
21. Add the dumplings to the hot cooking water from the Brussels sprouts.
22. Keep the dumplings warm on low heat for about 15 minutes.
23. Heat 2 tablespoons of oil and 1 tablespoon of butter in the prepared pan.
24. Sauté the Brussels sprouts in it for about 6 minutes.
25. Finally, adjust the seasoning of the goulash with salt and pepper.
26. Remove the dumplings from the water and let them drain briefly.
27. Sprinkle the dumplings with the toasted breadcrumbs.
28. Plate the goulash, Brussels sprouts, and dumplings.
29. Serve the dish and enjoy your meal.

Nutrition per serving

kcal: 591
Protein: 49 g · Fett/Fat: 32 g · Carbs: 32 g