Cooking Level: ★★★☆☆
½ cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons sweet paprika
1 kg kangaroo meat (cut into cubes)
Sea salt and ground black pepper
¼ cup flour
400g canned crushed tomatoes
1 green capsicum, diced
1 litre beef stock
Water as needed
1 tablespoon flat leaf parsley, finely chopped
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.
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.
Return onion mixture to pan, add tomatoes, capsicum and enough stock to cover the meat and simmer, covered,for approximately 2 hours, adding extra water if needed to prevent the meat from drying out.
Season to taste and cook uncovered for 10-15 minutes until sauce thickens slightly.
Toss spiral pasta with butter and season to taste. Stir parsley through the goulash and serve on pasta with a dollop of sour cream.
Recipe and photo provided by Macro Meats (http://parookangaroo.com.au/)