Jäger Goulasch Mit Bier Knödel
From keni 11 years ago
- a weekend:) to make
- Serves 6-8
This thick and hearty stew benefits from long hours on the stove. Best if made over the course of 2 days, but you can hurry it along, if you need to. The unusual dumplings give a fantastic finish to the cold weather fighter in a bowl!
Ingredients
For Hunter's Stew
- 2lbs venison, lamb or beef steaks or chops, cubed shopping list
- about 1/4c flour shopping list
- 3-4 carrots, sliced shopping list
- 3-4 celery stalks, sliced shopping list
- 2 bell peppers, diced shopping list
- 2 onions, diced shopping list
- 5 cloves garlic, minced shopping list
- 2-3 large tomatoes, diced shopping list
- 3T worcestershire sauce shopping list
- 1/4 cup Hungarian paprika shopping list
- 2T dry mustard shopping list
- a bunch of shakes of hot sauce or sprinkling of cayenne shopping list
- 1/2 cup red wine shopping list
- about 4-5 cups beef stock or broth shopping list
- olive oil shopping list
- kosher or sea salt and fresh ground pepper shopping list
For beer Dumplings
- 12oz day old simple bread(dinner rolls work great, here), ripped into small chunks shopping list
- 1 bottle German beer(I used Warsteiner) shopping list
- 2 eggs shopping list
- about 1/3 cup dry minced or fresh grated onion shopping list
- 1-2T fresh peppercorns, just cracked(I just tossed mine in my mortar and pestle but you can give 'em a really quick grind in a spice grinder, if you want..just don't over do it! :) shopping list
How to make it
For Stew
- Toss meat with flour and a lil salt and pepper and set aside.
- Drizzle bottom of heavy, large stock or soup pot or dutch oven(cast iron, if available) with olive oil and heat over medium fire.
- Add onions, peppers, garlic, carrots and celery and cook, stirring often, for about 5-7 minutes.
- Add meat and cook until no longer pink on the out side.
- Immediately add all remaining stew ingredients and stir to combine.
- Bring to a boil and boil for a couple minutes, then lower fire to maintain a very low simmer, put a lid on it and walk away. See Photo
- Cook this all day, if possible, but at least a couple hours, stirring every half hour or so, if you want, tasting and reseasoning as you go.
- For best results, cook the stew all day, let cool, then stick it in the fridge til the next day then take it out, slowly reheat it, never boiling, just keeping at a low-medium simmer. See Photo
- Keep the lid off, if needed, to thicken slightly. Don't worry about over thickening, the dumplings will help with that. :-)
For Dumplings
- About 45 minutes before you wanna serve the stew, pour half the bottle of beer over the bread in a large glass bowl. Mix a bit with your hands and let rest 10 minutes. (if you are using dry minced onion, add that here, too!)
- You want the bread soaked but not swimming in liquid.
- Add the eggs, peppercorns and a lil salt and mix with your hands to combine well.
- Let rest another 10 minutes or so. See Photo
- Using a scoop or a spoon, drop about walnut sized balls of the dumpling dough into the simmering stew. Try not to over crowd, but it's okay if some of them sink a lil into the stew. See Photo
- Let cook about 15-20 minutes in the stew(UNcovered), then serve.
Reviews & Comments 3
-
All Comments
-
Your Comments