Wild Boar Goulash Recipes

WILD BOAR GOULASH

Steps:

• Combine wine, 2 tablespoons olive oil, the quartered onion, peppercorns, and bay left in a container big enough for it and the meat and add the Wild Boar stew meat. Cover and refrigerate for at least 24 hours.
• Remove the meat from the marinade and pat dry. Roll meat in flour. Strain marinade and set aside.
• Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince.
• Heat olive oil, medium high, in large frying pan. When hot, add wild boar and brown on all sides. Remove meat with tongs and set aside.
• Add chopped vegetables to the hot oil and sauté. Remove vegetable from the frying pan and place in a large pot. Add the tomatoes and tomato paste.
• Sprinkle the paprika, caraway seeds, celery salt, salt and pepper to taste on the contents of the casserole. Pour reserved marinade liquid into casserole. Stir to mix ingredients.
• Place over medium high heat and bring almost to a boil. Turn down heat and simmer gently on top of the stove for 1 1/2 - 2 hours.
• When done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
• Just before serving add sour cream and stir into goulash.
• Taste for proper seasoning and serve.

WOLFGANG'S BEEF GOULASH

Steps:

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
• In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
• Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
• Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.