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Venison Goulash with Star Anise and Bay Leaves

4 servings

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Ingredients

  • 1 kg of venison for goulash
  • 400 g of white onion
  • 1 l of concentrated beef broth
  • 2 cloves of garlic
  • 2 whole star anise pods
  • 3 bay leaves
  • 2 tablespoons of pork lard
  • 1 tablespoon of double concentrated tomato paste
  • black pepper to taste
  • salt to taste

Instructions

  • 1
    Roughly chop the onion. Peel and finely chop the garlic.
  • 2
    In a large pot, over medium-high heat, melt the lard and sauté the onion, stirring frequently, until it turns dark brown. Add the venison and sauté until all the liquid released by the meat evaporates. When only the fat remains in the pot, continue to brown the meat until golden.
  • 3
    Add the tomato paste and sauté for 2 minutes, stirring continuously. Add the garlic, star anise, and bay leaves. Season with a teaspoon of salt and freshly ground black pepper. Pour in the beef broth, bring to a boil, then reduce the heat to minimum and cover with a lid. Let it simmer for approximately 1.5 hours or until the meat is tender. Adjust seasoning with salt if necessary.
  • 4
    The secret to a successful goulash lies in slowly sautéing the onion until it turns dark brown, to give the sauce an intense color and flavor. The sauce is not strained and not thickened with flour. It is traditionally served with fresh bread or homemade dumplings.
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Ingredients