Wildgoulash

Name: wildgoulash
Total time: 30 min
Yield: 6
Ingredients: 200 gram lean smoked bacon; 50 gram butter; 2 tablespoon sunflower oil; 1 kilogram wildpoelet; 1 kilogram hare Pepper; 2 onion; 2 Red pepper; 3 clove garlic; 1 tablespoon paprika; 1 tablespoon fresh thyme; 1 teaspoon dried thyme; 500 milliliters sifted tomato; 200 milliliters Red wine; 200 milliliters wild fond; 250 gram mushroom; 4 tablespoon silver outing; 200 milliliters creme fraiche; all in one; cornstarch

Ingredients

200 gram lean smoked bacon
50 gram butter
2 tablespoon sunflower oil
1 kilogram wildpoelet
1 kilogram hare Pepper
2 onion
2 Red pepper
3 clove garlic
1 tablespoon paprika
1 tablespoon fresh thyme

1 teaspoon dried thyme
500 milliliters sifted tomato
200 milliliters Red wine
200 milliliters wild fond
250 gram mushroom
4 tablespoon silver outing
200 milliliters creme fraiche
All in one
Cornstarch

Directions

Fry the bacon cubes gently in a frying pan.
Add the butter and oil and fry the game rinse around brown.
Scoop the onions, peppers and garlic through the meat and cook for another 5 minutes.
Then add the paprika, thyme, sifted tomatoes, wine and wildfarm. Stew, with lid on the pan, gently for 1.5 hours.
After 1 hour, scoop the mushrooms and silver onions.
Finish the goulash with the crème fraiche and add freshly ground pepper to taste. Tie the sauce with the all-tie or cornstarch if necessary.