Elk goulash

If you are tired of the usual purchased meat and want something unusual - elk goulash is for you. Do not be afraid of the complexity of cooking this type of meat, in this recipe you will not need any outlandish methods.

Ingredients

• 2 kilograms of elk goulash;
• 5-6 medium heads of onions;
• 70 milliliters of olive oil;
• 300 grams of 20% sour cream;
• 100 grams of tomato paste;
• 2 teaspoons of ground garlic
• ¼ teaspoon of hot pepper;
• 4-5 bay leaves;
• ground black pepper and salt to taste.

Directions

1. Prepare the food - defrost the goulash, peel the onions and chop them into cubes.
2. Take a deep, thick-walled skillet. Put it on high heat. Pour in the oil, lay the elk meat to fry. As soon as the meat begins to produce juice, drain the liquid. The procedure will need to be repeated 2-3 times so that the venison is fried and not stewed in its own juice.
3. As soon as the meat changes color and starts to acquire a blush, add the onion. Continue to cook everything together at maximum temperature, gently stirring the food with a spatula. When the onion loses its transparency, and its individual pieces begin to gilded, reduce the temperature of the burner to just below average.
4. Add sour cream and tomato paste, stir, add boiling water in such an amount that the liquid almost covers the food. You will need approximately 0.5 liters of water. Leave to simmer, stirring the ingredients from time to time. As soon as the sauce starts to boil, salt the elk, season the dish with black and hot pepper, cover, reduce the heat to a minimum, leave to simmer for 30-40 minutes.
5. The goulash is ready! You can eat the meat with a side dish, vegetable salad, or use for variations on the Bolognese pasta theme.