Horse goulasch
What do you actually think about horse meat?
Horse meat is relatively common in Northern Iceland in particular, but you can also get it in supermarkets in Reykjavík.
Horse meat is considered healthy (because it is low in fat and rich in iron). When processing horse meat, however, the age of the slaughtered animal is very important - the younger the animal, the softer the meat. With older animals, you have to remember that the meat has to be cooked much longer to become soft than common types of meat such as beef, pork or poultry. The horse meat that I bought in Iceland obviously came from older animals, in any case it took a good 3 hours until it finally became soft.
Ingredients500 g horse meat
2 Tbsp butter
1 pinch of coarse sea salt
1 pinch of black pepper
330 ml malt beer
250 ml cream
Preparation
Slowly heat the butter in a large pot.
Cut the horse meat into cubes approx. 1.5 - 2 cm in size.
Briefly fry the diced horse meat on all sides over high heat.
Then reduce the heat and season the meat with salt and pepper.
Pour in the malt beer and simmer over low heat for about 3 hours until the meat is tender.
Pour the cream into the pan and simmer over low heat until the sauce thickens nicely.
Season a little with salt and pepper to taste and serve with potatoes.
Bon appetit!
[Translated from here.]
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