Flour for coating meat
2 Large Sweet Red Bell Peppers, cubed
1 medium White onion; chopped
2 Garlic cloves, minced
1 Celery rib; diced
3 tablespoons Olive oil
14 oz. canned Tomato pieces (chop if using whole tomatoes)
2 tablespoons Tomato paste
2 tablespoons Paprika
1 teaspoon Caraway seeds
Black Pepper, fresh ground
1 pound baby Red Potatoes
1 1/4 cup sour cream
1 1/4 cups Red Wine (i.e. Pinot Noir)
2 tablespoons Olive Oil
1 Medium white Onion
6 Black Peppercorns
1 Dried Bay Leaf
Combine all ingredients in a shallow dish and add the Wild Boar stew meat. Cover and refrigerate for at least 24 hours.
Remove the meat from the marinade and pat dry with paper towels. Roll meat in flour. Strain marinade and reserve.
Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince. Cut celery into 1/4 inch slices.
Heat olive oil, medium high, in large frying pan (we prefer cast iron). When hot, add wild boar and brown on all sides. Remove meat with tongs and set aside.
Add chopped vegetables to the hot oil and saut but DO NOT brown. Remove vegetable from the frying pan and place in a large saucepan (we use a cast iron Dutch oven). Add the tomatoes and tomato paste.
Sprinkle the paprika, caraway seeds, sea salt and pepper to taste on the contents of the casserole. Pour reserved marinade liquid into casserole. Stir to mix ingredients.
Place over medium high heat and bring almost to a boil. Turn down heat and simmer gently on top of the stove for 1 1/2 – 2 hours.
30 minutes before serving, add washed potatoes, unpeeled and sliced in half.
Just before serving add sour cream and stir into goulash.
Taste for proper seasoning and serve.
Serve with sptzle, bavarian potato dumplings or lard dumplings.
z divočáka podle Posthotelu, Kassl in Oetz, Tyrol