Hunter Meat

For the hunter’s meat, fry the finely chopped onion with the bacon cubes. Cut the meat into strips, salt, pepper, coat with mustard and then add to the onions and bacon.

Dust with flour and add water. Add the chopped pickles, bay leaf, marjoram, parsley and the stock cube and simmer for about 1 1/2 – 2 hours until soft.

Who likes can refine the whole still with a shot of whipped cream. It goes well with noodles, rice or bread dumplings.

Preparation Tip:

You can prepare the hunter's meat with pork goulash meat instead of beef goulash meat. The cooking time is then much shorter.

Related Recipes:

Pumpkin GoulashPeel and finely chop the onion. In a larger pot, fry the finely chopped onion. Add half of the paprika and... Game Goulash with VegetablesGrind the venison with pepper, season with salt. Heat the fat in a casserole and sear the venison on all... Meat Loaf with MushroomsFirst, mix minced meat with mineral water, capers, mustard, salt and pepper together and form meat loaves. Fry... Vegetable Onions with Veal Sausage MeatRemove the peel from the onions and make in a large saucepan about 20 minutes. For the filling, clean, rinse... Pork Loin Maremma StyleFor a Maremma-style pork loin, rinse the loin with cold water and pat dry. Roll the bacon strips in pepper and... Crispy DumplingsCut the bacon into very fine cubes and fry in vegetable fat. Add the finely chopped onion and fry until... Spaghetti CarbonaraBring plenty of salted water to a bubbling boil in a large saucepan. Pour in spaghetti. Bring to the boil... Furong Rougao – Hibiscus Meat PiePrepare the pork until cooked. Cut into five cm long and three mm narrow strips and stir with the previously... Turkey Fillets Stuffed with BananaPeel and finely dice the onion. Finely dice apricots. Sauté both in hot oil, remove. Rinse coriander or... Rabbit Hotel on the MoselleSoak raisins, dried plums and pomace for at least 3 hours. Divide rabbit into portions, season with salt and...