Serbian Antelope Goulash
Equipment
- Large pot with lid
- stirring spoon
Ingrediënten
- 1 pound ground antelope meat
- ¼ cup chopped green bell pepper
- ¼ cup chopped onion
- 2 tablespoons chopped chives
- 15.25 ounces whole kernel corn drained
- 2 red potatoes cubed
- 1 stalk celery thinly sliced
- 1 chopped tomato
- 14 ounces beef broth
- 1 cup water
- 1 cup elbow macaroni
- Salt and black pepper to taste
- ¼ teaspoon garlic powder
Instructies
- In a large pot over medium heat, combine the chopped chives, onion, bell pepper, and ground antelope meat.
- Cook until the vegetables are tender and the meat is browned, approximately 10 minutes.
- Stir in the elbow macaroni, water, beef broth, chopped tomato, celery, red potatoes, and drained corn kernels.
- Bring the mixture to a boil over high heat for 3 minutes, then reduce the heat to medium.
- Cover the pot with a lid and simmer for approximately 30 minutes, or until the potatoes are tender, stirring occasionally.
- Season the goulash with salt and black pepper to taste.
- Sprinkle with garlic powder before serving.
- Serve the Serbian antelope goulash hot, optionally garnished with additional chopped chives or a dollop of sour cream.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty Serbian Antelope Goulash with a robust red wine such as Syrah or Malbec. The wine's bold flavors will complement the richness of the dish. Alternatively, you can enjoy it with a glass of Serbian red wine such as Prokupac. Remember to drink responsibly and in moderation.Nutritional Information
Calories: 400 kcal | Carbohydrates: 45 g | Protein: 25 g | Fat: 10 g | Fiber: 6 g | Sugar: 5 g
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