Badger meat goulash
Composition / ingredients
5
Servings:
Cooking method
Pre-soaked badger meat, cut into chunks and fry in vegetable oil with onion, salt and spices to taste.
Then add the bell pepper, cut into strips, and peeled and chopped tomatoes. Let it simmer, stirring. Add tomato paste and sour cream, mix.
Now transfer the meat to the duck house, pour the broth cube diluted in water. Put it to stew in a preheated 160 degree oven for 1-1.5 hours.
Ready-made badger meat goulash sprinkle with fresh coriander greens.
Then add the bell pepper, cut into strips, and peeled and chopped tomatoes. Let it simmer, stirring. Add tomato paste and sour cream, mix.
Now transfer the meat to the duck house, pour the broth cube diluted in water. Put it to stew in a preheated 160 degree oven for 1-1.5 hours.
Ready-made badger meat goulash sprinkle with fresh coriander greens.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Broth cube - 40 kcal/100g
- Badger meat - 240 kcal/100g
