Goat Goulash
Ingredients
- 2 lbs. goat stew meat
- 3 garlic cloves crushed
- 1 tbsp. paprika
- 1/4 tsp. cayenne pepper
- 1/2 tsp. salt
- 3 tbsp. oil
- 1 onion sliced
- 1 lb. carrots sliced
- 2 tbsp. unbleached flour
- 1 cup goat milk
- 1 cup water
Instructions
- Preheat the oven to 325°F.
- Put 1 tablespoon of oil in a 5-quart cast iron Dutch oven. Add the stew meat and set on medium heat to brown.
- Add garlic cloves, paprika, cayenne, and salt to the meat and stir.
- After 5 minutes, add the onions and carrots to the pan, and continue stirring to prevent burning. Cook for 10 minutes and then remove the pan from the heat.
- In a small skillet heat 2 tablespoons of oil, and whisk in 2 tablespoons flour to make a roux.
- Add the goat milk and water, continuing to whisk while bringing it to a boil.
- Pour the sauce into the meat and carrot mixture.
- Cover and bake at 325°F for 1 hour or until the meat is tender.
- Serve over a brown rice or wild rice blend.
Notes
To make this recipe gluten-free, you can use rice flour or oat flour in place of unbleached when making the gravy.
The one hour bake time assumes you are using meat from a young goat. If you buy "goat stew meat" from a store, it will need to be cooked longer. Check it about every 20-30 minutes, and if you can't tear it apart with a fork, continue to cook it. Add water as necessary to keep it from drying out.