Wild Boar Goulash with Red Wine and Paprika
80% автентично · Hungarian-inspired
A hearty, paprika-spiced goulash featuring wild boar braised in red wine, offering a Hungarian twist on the classic red wine preparation.
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Съставки
- Wild boar shoulder1 kg
- Dry red wine500 ml
- Onions3 large
- Red bell pepper1
- Green bell pepper1
- Garlic cloves4
- Sweet paprika3 tbsp
- Hot paprika1 tsp
- Caraway seeds1 tsp
- Beef broth500 ml
- Lard or vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Cut the wild boar shoulder into 1.5-inch cubes. Season with salt and pepper.
- 2
Heat lard or oil in a large Dutch oven over medium-high heat. Brown the wild boar cubes in batches. Remove and set aside.
- 3
Add chopped onions to the pot and cook until softened and lightly browned.
- 4
Remove the pot from heat temporarily. Stir in sweet paprika, hot paprika, and caraway seeds. Cook for 30 seconds, stirring constantly, to bloom the spices.
- 5
Return the pot to medium heat. Add minced garlic and cook for 1 minute.
- 6
Add the diced bell peppers and cook for 5 minutes until slightly softened.
- 7
Return the wild boar to the pot. Pour in the red wine and beef broth. Stir well, scraping the bottom.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the wild boar is tender. Stir occasionally.
- 9
Adjust seasoning with salt and pepper. Serve hot, optionally with a dollop of sour cream and fresh dill.
