Vampire
Goulash
What you need:
2
red onions, sliced
500g
carrots (I use purple ones)
½ a kilo of lamb, diced
½ a kilo of pork (or beef), diced
(Use
mock meat or tofu for vegetarian version)
1 jar sauerkraut, (I use a ginger and turmeric one with juniper berries)
6 tablespoons of smoked or Hungarian paprika
2 cups of crème fraiche (or if you can’t get it, sour cream)
A little olive oil or butter
A pinch of salt
A
pinch of freshly ground black or four colour pepper
15
juniper berries (soaked overnight)
Pinch
of turmeric
Pinch
of ginger
1
bottle of red wine (I use a berry wine)
Fresh flat leaf parsley
How to create it:
Steam
the carrots. Cook meat in frying pan with olive oil or butter. You may want to
cook it in the oven for about 35 minutes. Finely chop the onion and sauté in
frying pan with olive oil or butter until cooked well. Use a mortal and pestle or blender to crush
juniper berries.
Transfer
onions and meat to a pot. Season with salt, pepper and three tablespoons of paprika.
Pour in the bottle of red wine. Stir the
mixture and cook 10 minutes. Add 1 more tablespoon of paprika. Add the turmeric,
ginger and juniper berries and stir in.
You
may have to drain your kraut. Add sauerkraut to the mixture. Add 2 more tablespoons of paprika, or more to
make goulash red. Cover and cook for 5
minutes.
Add a cup of crème fraiche and stir in.
Serve
with a dollop of crème fraiche and chopped parsley. Serve with a bottle of red berry wine.
Recipe
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