Hare goulash
Composition / ingredients
4
Servings:
Cooking method
We wash the hare, dry it and chop it. Peel the onion and garlic, finely chop. Heat the vegetable oil in a frying pan, and fry the garlic and onion on it for two minutes.
Add pieces of hare and fry until brown-golden brown. Pour in the wine and cook for three minutes. Salt, pour 800 ml of broth (or water) and simmer for half an hour under the lid.
We wash the cabbage, chop it, put it in a saucepan with meat, add the rest of the broth and cook for another half hour. Then we spread the hare, remove the bones, if necessary, cut the flesh into small pieces.
We wash the sweet pepper, cut it into cubes, add it to the cabbage in a saucepan and simmer for 10 minutes. Remove the pan from the heat, add the meat, season the hare goulash with ground pepper and salt to taste.
Add pieces of hare and fry until brown-golden brown. Pour in the wine and cook for three minutes. Salt, pour 800 ml of broth (or water) and simmer for half an hour under the lid.
We wash the cabbage, chop it, put it in a saucepan with meat, add the rest of the broth and cook for another half hour. Then we spread the hare, remove the bones, if necessary, cut the flesh into small pieces.
We wash the sweet pepper, cut it into cubes, add it to the cabbage in a saucepan and simmer for 10 minutes. Remove the pan from the heat, add the meat, season the hare goulash with ground pepper and salt to taste.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- White wine - 78 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
- Hare meat - 183 kcal/100g
- Vegetable broth - 13 kcal/100g
