Hungarian Goulash
2 pounds Chevon (cubed in small pieces)
5 tablespoons oil or shortening
1 onion (chopped)
1 clove garlic (crushed)
1 teaspoon paprika salt
2 tablespoons tomato paste
3/4 cup water
Simmer the onion in oil until golden yellow. Add paprika to the onion. When the onion is brown, add 3 tablespoons of water. Stir in meat, seasonings, and tomato paste. Cover.
Simmer at a medium heat for about 1/2 hour. Pour in part of the water until mixture is thickened. Simmer for 2 to 2-1/2 hours. Serve over pasta, noodles, or rice, or eat as is.
1-1/2 pounds ground chevon
1-1/2 cup bread crumbs
1 egg
1 onion (chopped)
1 can of mushrooms (with liquid)
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Worcestershire sauce
6 potatoes (quartered)
6 carrots (sliced)
Dash of pepper
Barbeque sauce
Mix all ingredients together, except the barbeque sauce. Form meat mixture into a loaf. Put into casserole or loaf pan. Top generously with barbeque sauce. Bake at 350 degrees for one hour.
During the last half hour of baking, add quartered potatoes and carrots to the meatloaf. Bake until vegetables are tender.
1-1/2 pounds boneless chevon steaks
2 tablespoons shortening
1/4 cup flour
1/4 teaspoon salt
1 can vegetable soup
4 oz water
Dash of pepper
Combine flour and seasonings. Pound steaks and dredge in flour mixture. In a skillet, brown steaks in shortening. Pour off fat. Place meat into a 2-quart casserole or baking dish. Add soup and water. Cover. Back for one hour at 325 degrees.
Chevon Marsala
600 g goat meat, cut into strips.
2 tbsp butter
2 tbsp flour
1½ cups beef stock
¼ cup Marsala
1 tsp German mustard
2 tbsp cream
½ cup chopped shallots
Heat 1 tbsp butter in a frying pan. Fry meat until well browned, approximately 5 minutes. Remove. Melt remaining butter in pan. Add flour. Cook 3- 5 minutes or until browned. Gradually add stock and marsala. Bring to boil, stirring constantly until thickened. Add mustard and cream return meat. Allow to heat through. Season to taste.
Sprinkle with shallots and serve with noodles and vegetables in season.