Venison Goulash with Spaetzle
Ingredients
- 200 grams Carrots
- 200 grams Celery root
- 200 grams Leek
- 600 grams Venison goulash
- 6 Shallots
- 1 tablespoon Vegetable oil
- 2 tablespoons Tomato paste
- 3 Bay leaves
- 1 teaspoon Cilantro
- 1 teaspoon Cumin seeds
- 400 milliliters Game stock
- 150 milliliters Red wine
- Salt
- freshly ground Pepper
- 3 tablespoons Sour cream
- 250 grams Pastry flour
- 4 Eggs
- Nutmeg
- Salt
- Butter (for cooking)
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