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Deer Goulash with chocolate-tea sauce

Infuse 6g China Keemun Finest Black Tea with 400ml 100°C hot water for 3 minutes. Free the goulash meat from tendons, wash and cut into 4cm cubes. Peel onions and garlic and cut into pieces. Heat the coconut oil in the pot, add the meat and sauté from all sides. Mix with onions, garlic, tomato paste, salt and all other spices and fry for a short time. Deglaze with red wine and infuse with the black tea, so that the meat is covered with liquid. Stir at medium heat for 4 hours and allow to reduce the liquid. Finally, add the dark chocolate and salt again. Before serving, remove the large spices and enjoy them the next day! The meat tastes best then. (Recipe & photo by Lisa Shelton from Koch mit Herz)

Ingredients for 4 portions:

  • 800g goulash meat
  • 2 onions
  • 2 garlic cloves
  • 300ml red wine
  • 400ml China Keemun
  • 20g dark chocolate
  • 2tblsp. tomato paste
  • 2tblsp. coconut oil
  • 1 cinnamon stick
  • 2 star anise
  • 2teasp. juniper berries
  • 3 bay leaves
  • 2teasp. peppercorns
  • 1teasp. salt