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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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An Aussie twist on a traditional Hungarian Goulash. Ingredients:
1 kg kangaroo fillet, diced |
1 kg potato, diced |
1 brown onion, finely chopped |
2 yellow chilies, sliced |
2 tablespoons sweet paprika |
1 tablespoon hot paprika |
1 teaspoon caraway seed |
1 teaspoon salt |
80 ml olive oil |
1 tomato, diced |
1 (440 ml) can guinness stout |
500 ml coke |
3 garlic cloves |
Directions:
1. Dice the roo and wack it in a plastic container with the 440ml can of guiness and the coke, give it a good stir/shake and leave it to marinade overnight.
2. Remove the Kangaroo from the marinade, and retain the liquid.
3. Place the oil, onion and garlic in the oil and fry till golden.
4. Add in the hot paprika and 1 TBS of sweet, the carraway seeds, salt and roo to the pan.
5. Add 1 cup of the marinade and 1 cup of water and stir to mix.
6. Once it starts to bubble, cover and turn the heat to low and simmer for 1.5 hrs.
7. Place in rest of the ingredients in to the pan. If the liquid level's seem more then add more liquid with a 1:1 mix of marinade mix + water. I put in an extra 1/2 cup of each at this stage.
8. Once the spuds are tender, you are done and its ready to serve.
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