Viennese Juice Goulash From Ostrich

For Viennese ostrich juice goulash, first cut the meat into 3 cm x 3 cm cubes.

Heat the clarified butter in a roasting pan and sauté the onions in it over medium heat until golden. It takes about 25 minutes. Add garlic, paprika, tomato paste, caraway seeds, sugar and marjoram and sauté just briefly. Deglaze with vinegar and add the stock. Add meat and season lightly with sea salt and pepper. Simmer for 3.5 to 4 hours and season again.

For the gnocchi, bring well-salted water to a boil in a wide pot. Have a pot (or bowl) of cold water ready.

Mix all ingredients for the dumpling dough quickly and well in the mixing bowl of a food processor with a dough hook. (The dough does not need to be completely smoothly blended.) Using a spaetzle plane or a spaetzle press, press the dough into the simmering cooking water and stir with a wooden spoon (to prevent sticking). Then lift out of the cooking water with a sieve ladle and quench in prepared cold water. Then drain well in a colander. Melt the butter in a pan, toss the dumplings briefly in it and season with sea salt and ground pepper.

Remove the bay leaves from the goulash, fill the Wiener Saftgulasch vom Strauß into deep plates, sprinkle with fresh marjoram and serve the gnocchi separately.

Preparation Tip:

If you like it creamy, you can garnish the Viennese ostrich juice goulash with a blob of crème fraîche or sour cream.

Related Recipes:

Pumpkin GnocchiFor the pumpkin gnocchi boil potatoes until soft and peel, press through a press while still warm. Peel the... Potato and Green Beans Goulash with Smoked TofuFor the potato and green bean goulash with smoked tofu, drain the yogurt in a coffee filter placed over a... Sea Buckthorn Yogurt DessertFor the sea buckthorn yogurt dessert, place the sea buckthorn branches (without leaves!) in the freezer. The... Alsatian GoulashHeat the sauerkraut with the liquid in a saucepan. Season with salt, pepper and sugar. Pull. In the meantime... Potato GoulashFor the potato goulash, first peel the potatoes and dice them about 2 cm. Add to the hot clear soup and let... Szeged Goulash Puree – According to JohannIntroduction : Preparation : Remove the peel from the onions and chop them into strips. Prepare the garlic... Pumpkin Gnocchi in Sage ButterFor the pumpkin gnocchi, cut the pumpkin into slices, remove the seeds and bake in a heated oven for about 45... Butter GnocchiFor the butter gnocchi, cook the gnocchi briefly – strain. Finely dice the onion. Cut the garlic into... Semolina Dumplings with Roasted Pumpkin and Sage JusPeel the pumpkin and cut into slices about two centimeters thick. Put the butter in the frying pan and fry the... Turkey Cutlets with Crispy RöstiFor the turkey cutlets, preheat the oven to 220 °C top and bottom heat. Peel the potatoes and sweet potatoes...