Kangaroo Goulash with Spiral Pasta

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Kangaroo Goulash with Spiral Pasta

Course

Main Dish

Prep Time

1 hour

Cook Time

2 hours

Servings

serves

Ingredients

• ½ cup Olive Oil
• 1 Brown Onion chopped
• 2 cloves Garlic Cloves chopped
• 2 tablespoons Sweet Paprika
• 1 kg Kangaroo diced
• ¼ cup Plain Flour
• Sea Salt and Cracked Black Pepper
• 400 grams Tomatoes crushed
• 1 Capsicum diced
• 1 litre Beef Stock
• Water as needed
• 1 tablespoon Flat-leaf Parsley finely chopped

Course Main Dish Prep Time 1 hour Cook Time 2 hours Servings serves Ingredients ½ cup Olive Oil 1 Brown Onion chopped 2 cloves Garlic Cloves chopped 2 tablespoons Sweet Paprika 1 kg Kangaroo diced ¼ cup Plain Flour Sea Salt and Cracked Black Pepper 400 grams Tomatoes crushed 1 Capsicum diced 1 litre Beef Stock Water as needed 1 tablespoon Flat-leaf Parsley finely chopped

Instructions

1. In a large, heavy based saucepan, heat 1 tablespoon of oil over a low heat, cook onions, garlic and paprika for 10 minutes covered, until soft and fragrant. Remove from pan and set aside whilst cooking meat.
2. Season kangaroo lightly with salt and pepper and toss in flour to coat. Heat 2 tablespoons oil in same saucepan, add kangaroo in batches and cook over a medium high heat 5-6 minutes until well browned. Keep adding extra oil to the pan, as required.
3. Return onion mixture to pan, add tomatoes, capsicum and enough stock to cover the meat and simmer, covered, for approximately 1.5 hours or until meat is tender, adding extra water if needed to prevent the meat from drying out.
4. Season to taste and cook uncovered for 10-15 minutes until sauce thickens slightly.
5. Toss spiral pasta with butter and season to taste.
6. Stir parsley through the goulash and serve on pasta with a dollop of sour cream.

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