Ingredients with Measurements:
- 2 lbs venison stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 cup red wine
- 1 can (14 oz) diced tomatoes, undrained
- 2 tbsp tomato paste
- 2 bay leaves
- 1/2 cup sour cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the venison and cook until browned on all sides, about 5-7 minutes. Remove the venison from the pot and set aside.
2. Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Add the sweet paprika, smoked paprika, caraway seeds, thyme, salt, and black pepper to the pot. Stir to combine and cook for 1-2 minutes.
4. Add the beef broth, red wine, diced tomatoes, tomato paste, and bay leaves to the pot. Stir to combine.
5. Return the venison to the pot and bring the mixture to a simmer. Cover the pot with a lid and reduce the heat to low. Cook for 2-3 hours, stirring occasionally, until the venison is tender.
6. Remove the bay leaves from the pot. Stir in the sour cream and chopped parsley.
7. Serve the venison goulash hot, with crusty bread or over egg noodles.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for browning the venison, then low heat for simmering the goulash.
Serving size:
6-8 servings
Nutritional information:
Calories: 334
Fat: 17g
Carbohydrates: 10g
Protein: 32g
Sodium: 938mg
Sugar: 5g
Substitutions for ingredients:
- Beef stew meat can be used instead of venison.
- Chicken broth can be used instead of beef broth.
- White wine can be used instead of red wine.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add diced potatoes or carrots to the goulash for extra vegetables.
- Use different spices or herbs to change the flavor profile, such as cumin or rosemary.
- Make a vegetarian version by using mushrooms or tofu instead of venison.
Tips and tricks:
- Browning the venison before simmering it in the goulash adds extra flavor.
- Use a good quality paprika for the best flavor.
- If the goulash is too thick, add more beef broth or red wine to thin it out.
Storage instructions:
Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the goulash in a deep bowl, garnished with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Sour cream and chopped parsley.
Pairings:
Serve the goulash with crusty bread or over egg noodles.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or sweet potatoes.
- Green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the goulash is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the venison is tough, cook it for a longer period of time until it is tender.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover goulash in the refrigerator and reheat it to an internal temperature of 165°F before eating.
Food history:
Goulash is a traditional Hungarian stew that typically includes meat, vegetables, and paprika. It is often served with bread or noodles.
Flavor profiles:
The venison goulash is savory and slightly spicy, with a rich tomato-based sauce.
Serving suggestions:
Serve the venison goulash as a main course for dinner, with crusty bread or over egg noodles.
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