Prep time: 20-25 minutes
Cook time: ~ 1 hour
Servings: 4
Goulash is a dish originated from medieval Hungary that contains a stew of meat. Typical of Hungarian culture, goulash usually spotlights paprika as a key ingredient for flavor and color. We added a little wildgame twist on this traditional dish by using venison to create a recipe that is easy to make, delicious, and perfect for cozying up with and enjoying during the cold winter months!
Ingredients:
· 2 lbs. venison (cubed into stew meat)
· 2 tbsp. olive oil
· 5 tbsp. garlic powder
· 1 tsp. salt
· 1 tsp. pepper
· 3 tbsp. olive oil
· 2 medium onions, chopped
· 3 garlic cloves, minced
· 3 medium red peppers, chopped
· 14.5 oz. crushed/chopped canned tomatoes
· ¼ cup tomato paste
· 3 tbsp. paprika
· 1 tsp. caraway seed
· 1 teaspoon celery salt
· 1 tsp. salt
· 1 tsp. pepper
· 2 cups of water
· ¼ cup red wine
· ~ 1 lb. potatoes, skin on, cubed
· ~ 2 cups of sour cream (will vary, top goulash to preference)
Directions:
· Cube venison and mix in bowl with olive oil, garlic powder, salt, and pepper until meat is coated well.
· Heat olive oil in large pan. When hot, add cubed venison and cook to preference.
· When desired doneness is achieved, remove meat from pan and set aside.
· In the same pan, add olive oil, onions, garlic, peppers – cook until softened and onions are translucent.
· In a large stock pot, combine chopped vegetables, crushed/chopped tomatoes, tomato paste, and meat.
· Sprinkle in paprika, caraway seed, celery salt, salt, and pepper.
· Pour water and wine into stock pot.
· Bring to light boil and then reduce heat to simmer for 1 hour.
· While goulash is cooking, wash and cube potatoes. Place in pot and cover with water – boil for ~ 20 minutes or until potatoes are soft.
· Strain potatoes leaving ~ ½ cup of water in pot – add potatoes and remaining water to goulash.
· Serve with a dollop of sour cream and enjoy!
