I came across wild goulash on the market and grabbed it. And then I bought fennel and green onions. Well, I did a bit of googling and got an idea for a recipe. As usual, of course, slightly adjusted. What goes in:

  • 300g wild goulash
  • 3 medium potatoes
  • 1 large carrot
  • 1/2 fennel bulb
  • some green onions (I took two stalks)
  • 250 ml wild stock
  • 125 ml red wine
  • rosemary, thyme, peppercorns, 2 cloves, 1 bay leaf

Preparation is surprisingly simple, though a bit time-consuming, so not exactly cooking when you're already hungry:

  1. Brown the wild goulash in a pan with olive oil (high edge, a lot will go in!) until it gets color all around
  2. Deglaze with red wine and top up with wild stock
  3. Add the spices
  4. Let it simmer for 60 minutes
  5. Meanwhile, chop the potatoes, carrot, fennel, green onions
  6. Add the vegetables to the pan after the meat has cooked until tender - if the liquid level is too low, simply add some wild stock (or neutral vegetable broth if the flavor becomes too intense) to top up.
  7. Let everything cook for another 25 minutes
  8. Season with pepper and salt, possibly add some nutmeg and cumin (we love cumin!)
  9. Sprinkle with chopped parsley and serve

I prepared everything first, so that we can just reheat it later. To go with it - I have a Russian at home - bread.