Roe deer meat goulash
Composition / ingredients
3
Servings:
Cooking method
Wash the roe deer meat, dry it and cut it into cubes. Finely chop the onion. Heat the oil in a deep frying pan and fry the roe deer meat for 5 minutes over high heat.
Add the onion to the roe deer and fry for five to seven minutes over medium heat, and stir occasionally.
Pepper, salt and flour the goulash, mix well and fry for another 2-3 minutes, stir occasionally. Add tomato paste, mix thoroughly. Pour two or three cups of meat broth or water into the goulash, stir, add the bay leaf, cover with a lid and simmer on low heat for 1-1.5 hours.
Before serving the roe deer goulash on the table, sprinkle it with chopped herbs.
Add the onion to the roe deer and fry for five to seven minutes over medium heat, and stir occasionally.
Pepper, salt and flour the goulash, mix well and fry for another 2-3 minutes, stir occasionally. Add tomato paste, mix thoroughly. Pour two or three cups of meat broth or water into the goulash, stir, add the bay leaf, cover with a lid and simmer on low heat for 1-1.5 hours.
Before serving the roe deer goulash on the table, sprinkle it with chopped herbs.
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Tomato paste - 28 kcal/100g
- Roe deer ham - 106 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
