The Nitro Express Venison Goulash Recipe Mark III

Ingredients:
Feeds: lots of persons! - will still have to estimate

Olive oil
approx 1.9 kg of venison cut into cubes
1 kg of Kassler - smoked pork/bacon cut into large cubes
6 - 7 onions, chopped
12 cloves of garlic, grated
5 carrots, diced
5 parsnip, diced
7 stalks of celery, sliced
4 medium tomatoes, peeled and chopped
4 capsicum, in this case 2 green, 2 red
8 potatoes, sliced into chunks
15 - 20 field or button mushrooms, sliced
60 gms Hot paprika
60 gms sweet paprika
8 teaspoons of caraway seeds, I ground these partially
0 bayleaf - I misplaced it and couldn't find it so left it out.
1 litre beef stock
3 cups Red wine, a Cab Sauv bottle was finished off in the goulash
salt
black pepper
water
0 desert spoons of cornflour

This recipe has some of my own modifications.

Instructions:

1. Heat up oil in a pot and braise chopped onions until they brown.

2. Remove from heat and sprinkle with the paprika powder while stirring them. Leaving the onions on the heat while adding the paprika may result in bitterness.

3. In a separate fry pan or pot, add more oil and slightly brown the venison cubes, and also the kassler.

You may have to brown them in lots, just add the browned meat to the onions and do another lot.

4. The meat and residual heat in the pot (if browning the meat and onions at the same time) will keep it hot and the meat will give off its juices. Add the grated or sliced garlic, the caraway seed, the bayleaves, some salt and black pepper, and pour the litre of beef stock in. Some extra water or stock may be needed to cover the contents in the pot and then let it simmer. Simmered for 30 minutes

5. Add the diced carrots, parsnip, celery stalks, and potatoes.

6. After about 30 minutes, add the tomatoes, capsicum and mushrooms for another 15 to 20 minutes until the carrots and potatoes are well cooked.

7. I did not add any cornflour this time as the liquid was not excessive.

A photo will be posted some time later.