Ingredients with Measurements:
- 2 lbs venison stew meat, cut into 1-inch cubes
- 2 large onions, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp sweet paprika
- 1 tbsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tbsp brown sugar
- 1/4 cup sour cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add sliced onions and cook until caramelized, about 15-20 minutes. Remove onions from pot and set aside.
2. In the same pot, add venison and cook until browned on all sides, about 5-7 minutes. Remove venison from pot and set aside.
3. Add minced garlic to the pot and cook for 1-2 minutes until fragrant.
4. Sprinkle flour, paprika, caraway seeds, salt, and black pepper over the garlic and stir to combine.
5. Slowly pour in beef broth and red wine, stirring constantly to prevent lumps from forming.
6. Add tomato paste, bay leaves, and brown sugar to the pot and stir to combine.
7. Return the venison and caramelized onions to the pot and bring to a simmer.
8. Reduce heat to low, cover the pot, and simmer for 2-3 hours until the venison is tender.
9. Remove bay leaves from the pot and stir in sour cream.
10. Serve hot with chopped parsley as garnish.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat: 12g
Protein: 40g
Carbohydrates: 20g
Fiber: 3g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- Beef stew meat can be used instead of venison stew meat.
- Chicken or vegetable broth can be used instead of beef broth.
- White wine or beer can be used instead of red wine.
Variations:
- Add diced carrots and potatoes to the pot for a heartier meal.
- Use smoked paprika instead of sweet paprika for a smoky flavor.
- Add a can of diced tomatoes for a chunkier texture.
Tips and tricks:
- Make sure to brown the venison before adding it to the pot to develop a deeper flavor.
- Caramelizing the onions adds sweetness to the dish.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and chopped parsley on top.
Garnishes:
Chopped parsley, sour cream
Pairings:
Serve with crusty bread or over egg noodles.
Suggested side dishes:
Roasted vegetables, mashed potatoes, green salad
Troubleshooting advice:
- If the goulash is too thick, add more beef broth or red wine to thin it out.
- If the goulash is too thin, simmer uncovered for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the venison to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Goulash is a traditional Hungarian stew made with meat, vegetables, and paprika. It was originally a dish made by Hungarian herdsmen who cooked it in a cauldron over an open fire.
Flavor profiles:
Savory, slightly sweet, smoky
Serving suggestions:
Serve hot with crusty bread or over egg noodles.
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