Goulash `a la Martin

here's the recipe for goulash `a la Martin:

You melt some lard (or butter) and fry sliced onions in it. When the onions turn yellow you add lots of powdered red paprika and the meat which has been cut into small cubes. You can use pork, chicken, or beef (venison and other game work fine, too, if you happen to have some!). When the meat is done on the outside you quickly add tomato paste and red wine. Then you put in the vegetables (e.g. mushrooms, paprika, corn, peas - feel free to experiment here!).

The goulash may taste somewhat sour and strange at this time when you try some of it - but don't season it! Instead, let it cook at low temperature until the meat is done (half an hour to an hour). Then you pour in heavy cream (I take it out of the fridge before I start with this dish so that it is at room temperature) until you get the right consistency, color, and taste.

The dish should hardly need any seasoning after adding the right amount of heavy cream, just some salt and a bit of garlic. You let it cook for a few more minutes, and then eat it with rice, noodles, or kouskous.

This recipe is a variation of one for wild boar goulash. There, they give the following quantities for the different ingredients:



• 2 pounds of meat
• 1 pound onions
• 1/2 tablespoon powdered paprika (I believe I take more than that...)
• 2 tablespoons tomato paste (again, I think I take more than that...)
• red wine until the meat is covered by it (here, I probably take a bit less than that keeping in mind that heavy cream will be added later to make sure that the sauce doesn't get to thin...)

They don't give the amount of heavy cream to be added to the dish. Note that the original recipe doesn't have vegetables. You should count the amount of vegetables towards the amount of meat (e.g. replace 2 pounds of meat by 1 pound of meat and 1 pound of vegetables). Also, when you make this meal with game, I recommend that you only add mushrooms (in particular chanterelles) and no other vegetables. If the meat is in larger cubes, you can then also have cranberry sauce with it (and should eat it with egg noodles!).