Today I decided to prepare a succulent Springbok goulash for us. Living in South Africa we have a great variety of game and venison meat to choose from and Springbok is always a good choice. The meat has the typical dark read color of this kind of game and a rich texture. Due to the boks free roaming in the wild their muscles are much firmer and stronger than those animals that have been raised in
captivity which reflects as well in a taste that is so typical for venison. In order to get the best of the meat it is important
to let it slowly simmer for an extended amount of time. something else that is special about this dish is that one of the ingredients that adds a twist to it is beer. I used a good lager but I am convinced that you can use any good beer of your choice to end up with a mouthwatering goulash.
Preparation time: 15 minutes
Cooking time: at least 150 minutes
Resting time: 0 minutes
Total time needed: at least 2 H 45 minutes
Grade of Difficulty: standard
- 3 tbsp. olive oil
- 700 gram / 1.54 pounds springbok meat, cut into bite sized chunks
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 3 cloves of garlic, finely chopped
- 1 leek, halved lengthwise, cut into slices, washed and drained
- 1 heaped tbsp. tomato paste
- 1 yellow bell pepper, seeded and diced
- 3 cups venison stock
- 1 cup beer
- 2 tsp. medium hot mustard
- 1 tsp. salt (or to taste)
- 1/2 tsp. black pepper, freshly ground (or to taste)
- 1 heaped tsp. plain paprika powder
- 1/2 tsp. cumin powder
- 1/8 tsp. Carolina Reaper chilli powder (optional)
- 3 tbsp. sour cream
- Spice meat with a little salt, pepper, cumin and paprika powder and keep the remaining spices for later use
- Add oil to a large skillet / pan and warm it up on medium hot heat
- Add the meat and fry it on all sides till it is sealed and is beginning to brown
- Add onions and carrots and saute them for about 7 to 8 minutes minutes or till the onions are beginning to brown, stirring regularly
- Add garlic, bell peppers, tomato paste and leeks and saute for 3 minutes, stirring frequently
- Add beer, stock, mustard and the remaining salt, pepper, cumin, chili powder and paprika powder, stir all and bring to a gentle boil, if necessary reduce the heat and let the Goulash gently boil for 60 minutes, stirring it a few times.
- The sauce should have reduced quite a bit by now, if needed ad a little more water
- Cover skillet with lid, reduce the heat and let goulash simmer for another 60 minutes, stirring it a few times during this time
- Add the sour cream, stir briefly, sample the sauce, add salt and pepper to taste if desired, cover again and let goulash simmer for another 5 minutes
- Take of the stove and serve springbok goulash hot with pasta or salt potatoes
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