Venison Hungarian Goulash
Venison Hungarian Goulash
Beef is the most common in traditional Hungarian goulash but venison and bison are great alternatives. It's important that you use sweet Hungarian paprika. The Hungarian sweet paprika is the key ingredient and gives the goulash it's signature taste.
To turn your goulash into a complete meal, served it with: an Arugula salad, freshly baked crusty bread, Hungarian cucumber salad, Spätzle dumplings & gravy, mashed potatoes or rice pilaf.
Ingredients
- 2.5 pounds venison shoulder/chuck
- 2 tablespoons lard or vegetable oil
- 5 cups chopped onions
- 3 large garlic cloves
- 100 grams red bell pepper
- 1 cup crushed tomaotes
- 2 bay leaves
- 1/4 cup Hungarian sweet paprika
- 1/4 teaspoon Hungarian hot paprika
- 3/4 teaspoons ground caraway seeds
- 1 1/2 tablespoon tomato paste
- 2 cups venison or beef stock
- 1 cup red wine
- Sour cream
Steps
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1
Cut the venison into cut into 3 to 4-inch hunks. Place them onto paper towels and pat them dry with more paper towels.
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2
Heat the lard or vegetable oil over medium-high heat in a large Dutch oven or stewpot and brown the venison in batches. Salt the venison as it cooks. It will take 20 minutes or so for all the meat to brown. Remove the venison as it browns and set aside.
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3
Add all the onions and caraway seeds and turn the heat to medium. Sauté the onions, stirring often, until they are browned. This will take a solid 30 minutes.
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4
Add the venison back, then all the other ingredients. Mix well and bring to a simmer. Cover and cook over low heat for 2 hours, or until the meat wants to fall apart.
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5
Serve in warm bowls and top with sour cream.
Goulash can be served with: a garden salad, freshly baked crusty bread, Hungarian cucumber salad, Spätzle dumplings & gravy, mashed potaotes or rice pilaf.
