Horse Goulash – Star

Rinse meat, dry and cut into 4 cm cubes. Peel shallots. Peel and chop garlic.

Peel ginger and cut into small cubes. Peel carrots and cut into pieces. Peel tomatoes and cut into cubes.

Heat oil strongly in a casserole. Sear meat in it all around, turn down stove to medium heat. Add whole shallots to meat and sauté, turning, until translucent.

Add garlic and ginger, sauté briefly, then add diced tomatoes and sauté for 1 minute. Extinguish with wine, orange juice and 100 ml water and season with salt, sugar, pepper, 1 pinch of orange zest, chili, new spice and thyme sprig. Cook the ragout for 1 hour at low temperature with the lid closed.

Before serving, remove thyme, chili and orange peel. Stir crem fraaeche into the sauce and season if necessary, arrange goulash on hot plates and sprinkle with parsley.

Sauerbraten from the horse 1. The meat for this recipe should be from the shoulder, the nut, or possibly the topside 2. Marinate the meat for 48 hours before roasting. This can be done in a baking dish, but it is better to do it in a freezer bag 3. the finished roast is crumbly, highly aromatic and tastes spicy.

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