Venison Goulash with Thyme Pasta

A great pasta dish for any occasion:

Roast the finely chopped onions in hot clarified butter until golden brown. Remove saucepan from heat, briefly roast a little marjoram in the still hot fat. Add paprika and quickly mix in and extinguish on the spot with soup or water and make 3 to 4 min.

Reduce heat, add meat, remaining spices and tomato paste. Cut venison into 3 x 3 cm cubes. Add enough water/stock to cover meat completely. Cover and simmer meat until tender, 1 ½ to 2 hours. In this time, most of the liquid should have cooked off.

Remove the soft cooked meat from the sauce. Mix in sour cream until smooth, add to the remaining liquid form and cook for about 5 minutes until the sauce has a creamy consistency. Now add the meat repeatedly and warm it up.

Make the ribbon noodles in salted water according to package directions. Put the cooked noodles in a frying pan with butter form season with salt and white pepper from the mill, add the thyme and toss briefly.

Arrange the venison goulash with thyme pasta on plates. Garnish with thyme sprigs.

full-bodied red wine

Related Recipes:

Red Cabbage Cream Soup with Venison SkewersFor the red cabbage cream soup with venison skewers first clean red cabbage, remove ribs and cut finely. Cut... Red Wine CutletFor the red wine cutlet, cut the meat in half or thirds. Mix the oil and marjoram, season with salt and pepper... Upper Styrian Wine Must RoastLard the beef with the lardons and put it in a large pot together with the vegetables. Add peppercorns, spice... Entrecôte with Sauce BordelaiseFor the entrecôte with Bordelaise sauce, trim the meat (remove skin and tendons) and season with salt and... Hungarian Style GoulashFor the Hungarian-style goulash, first cut the goulash meat a little smaller if necessary and pat dry. Remove... Potato and Mushroom SoupFor the potato and mushroom soup, cut the onion into half rings and the garlic into slices. Peel and dice the... Roast Veal with PaprikaFor the roast veal with peppers, first strip the thyme leaves into a large enough bowl, mix in salt, pepper... Entrecôte StrindbergPreheat the oven to 200°C for the Entrecôte Strindberg. Boil the cleaned runner beans in heavily salted... 5 Hours Lamb on Root VegetablesRemove the peel from the garlic, cut into sticks and lard the leg of lamb with them. Drip two tablespoons of... Red Wine Saddle of VenisonFor the red wine loin, cream butter, powdered sugar, yolks and vanilla until fluffy. Add cocoa, cinnamon and...