Creamy Mushroom Oryx Goulash with Fresh Tagliatelle

A cosy winter warmer, featuring one of Namibia’s most flavourful game meats! Bookmark this recipe for later.

Shop Divine Deli at your nearest Woermann Brock Fresh store.

Note: Oryx cubes can also be substituted for Divine Deli's Beef Goulash.

Ingredients

Goulash:

• 500g Oryx cubes or Divine Deli's Beef Goulash

• 2 tbsp olive oil or butter

• 1 onion – chopped

• 2 garlic cloves – minced

• 200g mushrooms – sliced

• 1 tbsp paprika

• 1 tsp thyme

• Salt, pepper – to taste

• 1 tsp Worcestershire sauce (optional)

• 200ml game or beef stock

• 200ml cream or sour cream

• 1 tsp cornstarch (optional)

Tagliatelle:

• Make your own using 2 cups flour + 3 eggs + salt

  /or

• Use 250–300g store-bought tagliatelle

Method:

Make Pasta

• Mix flour, eggs & salt. Knead and let rest for 30 mins.

• Roll out the dough and cut it into strips. Boil 2–4 mins.

Cook Goulash

• Brown the meat in a pan and remove.

• Sauté onion, garlic & mushrooms.

• Add spices & meat to a pot and pour in your stock.

• Simmer 45–60 mins. Add cream.

• Thicken if needed using cornstarch or your preferred method.

• Adjust seasoning to taste.

Serve:

• Spoon over tagliatelle.

• Garnish with herbs & cracked pepper.

• It also goes well with potato mash or rice!

Enjoy!

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