Elk goulash

Listen to the recipe:

Elk meat is a tasty meat, not inferior in taste to beef. It is rich in protein and also contains iodine and vitamins B1, B5, B2, B12, B6 and is very useful for pregnant women. It is better to buy elk meat in supermarkets. Pairs with any side dish. If you want to make elk goulash with gravy, it is better to first soak the meat in water. This will get rid of the unusual taste.

1. Calories
   77,44 kcal
2. Protein
   8,38 gram
3. Fat
   3,35 gram
4. Carbohydrates
   3,08 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Sleal meat

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   700 g
2. Onions

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   2 pcs. = 160 g
3. Vegetable oil

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   3 tbsp. l. = 51 g
4. Tomato paste

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   3 tbsp. l. = 90 g
5. Salt

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   1 tsp. = 7 g
6. Bay leaf

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   3 sheet = 3 g
7. Black pepper ground

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   1 tsp. = 5 g
8. Wheat flour bakery

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   2 tbsp. l. = 30 g
9. Water

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   850 ml = 850 g
10. Parsley

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    20 g

Steps:

1. 
   Rinse the elk meat and dry it with a towel. If the smell and taste of game seems unusual to you, leave the meat to soak in water for an hour in advance. Cut into small cubes. You also need to peel the onion and chop it finely. Fry the flour in a dry frying pan until golden. Chop the greens with a knife.
2. 
   Start preparing the elk goulash with gravy by browning the meat. To do this, heat a deep frying pan and pour vegetable oil into it. Place the meat. After 3 minutes it will release juice. Fry it until the moisture evaporates, about 10-15 minutes.
3. 
   Stew the elk meat. To do this, pour a glass of hot water into the pan and cover with a lid. Keep the heat low. Cook for about 30 minutes. Then remove the lid and turn up the heat so that the water boils away.
4. 
   Make a fry. To do this, add chopped onion to a preheated frying pan, add salt and pepper. Stir and cook for 10 minutes until the onion is soft.
5. 
   Make the gravy. To do this, add tomato paste to the elk meat. Stir the contents of the pan and cook for 5 minutes. In a separate container, mix flour and 200 ml of water. When the lumps disappear, pour the mixture into the meat. After this, add the remaining water. When it boils, add bay leaf. Reduce heat and simmer for 5 minutes. That's all, the goulash is ready!
6. 
   To make the goulash look more impressive, sprinkle it with chopped herbs when serving. Spread it over a side dish such as rice or mashed potatoes. Dark elk meat in combination with a light side dish looks very presentable.