Ingredients:
800g venison, cut into cubes
250g mushrooms, sliced
2 onions, chopped
2 cloves garlic
2 tablespoons oil
1 tablespoon tomato paste
500ml beef broth
1 teaspoon paprika
1/2 teaspoon cumin
Salt and black pepper
1 bay leaf
Chopped parsley for garnish
Preparation:
1. Heat the oil and brown the meat cubes well on all sides.
2. Add the onion and garlic, and sauté until softened.
3. Add the tomato paste, paprika, and cumin, and stir for one minute.
4. Pour in the beef broth and add the bay leaf, salt, and pepper.
5. Cover the pot and simmer over low heat for 1.5 to 2 hours, until the meat is tender.
6. Add the mushrooms during the last 20 minutes of cooking.
7. Garnish with parsley and serve hot with potatoes, pasta, or bread. 😋
The secret to the flavor: Slow cooking makes the meat tender and the sauce rich and delicious. ❤️