Laconic roe goulash

We bring to your attention roe deer goulash with a minimum of spices and additives, so as not to interrupt the delicate taste of the game!

Ingredients

• 0.5 kilograms of boneless roe deer scapula;
• 2 onions;
• 1 tablespoon flour;
• 3 tablespoons tomato paste;
• 1 bay leaf;
• ½ teaspoon black pepper;
• 50 milliliters of vegetable oil;
• 10 grams of fresh parsley for garnish;
• salt to taste.

Directions

1. Rinse the meat with cold water. Dry with a disposable towel. Cut into 2 centimeters cubes. Chop the onion.
2. Heat the oil in a large skillet, fry the roe over high heat for 5 minutes, stirring constantly. Add onion, cook over medium heat for another 5-6 minutes.
3. Now season with pepper and salt, stir, fry for another 2-3 minutes. Enter the tomato paste, pour in 2-3 cups of boiling water. Place the bay leaf. Cover with a lid. Leave to simmer for 1.5-2 hours at low temperature.
4. In a separate container, stir the flour with a little water, add the liquid from the goulash, mix thoroughly and, combining with the bulk, bring to a boil.
5. When the time is up, remove the lavrushka. Try on spices, season if necessary and serve, garnished with fresh herbs and garnished with potatoes, rice or buckwheat. Bon Appetit!