Ingredients with Measurements:
- 2 lbs venison stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tbsp 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
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
For the Dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp vegetable oil
Special equipment needed:
- Dutch oven or large pot with lid
- Mixing bowl
- Wooden spoon or spatula
- Slotted spoon
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Add the venison and brown on all sides, about 5 minutes. Remove the venison with a slotted spoon and set aside.
2. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
3. Add the paprika, caraway seeds, thyme, salt, and black pepper to the pot and stir to combine.
4. Add the beef broth, red wine, tomato paste, and flour to the pot and stir to combine.
5. Return the venison to the pot and stir to combine.
6. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid. Cook for 2-3 hours, stirring occasionally, until the venison is tender.
7. To make the dumplings, combine the flour, baking powder, and salt in a mixing bowl. Add the milk and vegetable oil and stir until a thick batter forms.
8. Drop spoonfuls of the batter onto the surface of the goulash. Cover the pot with the lid and cook for an additional 15-20 minutes, until the dumplings are cooked through.
9. Stir in the sour cream and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours and 20 minutes
Temperature:
Cooking temperature: Medium-high heat for browning, then low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 18g
Protein: 38g
Sodium: 830mg
Substitutions for ingredients:
- Beef stew meat can be substituted for venison stew meat.
- Chicken broth can be substituted for beef broth.
- White wine can be substituted for red wine.
Variations:
- Add diced potatoes and carrots to the goulash for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add a can of diced tomatoes for a chunkier texture.
Tips and tricks:
- Browning the venison before cooking adds flavor and texture to the goulash.
- Stir the goulash occasionally while simmering to prevent sticking.
- Use a slotted spoon to remove the dumplings from the pot to prevent them from falling apart.
Storage instructions:
Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a pot over medium heat until heated through.
Presentation ideas:
Serve the goulash in bowls with a dumpling on top and a sprinkle of chopped parsley.
Garnishes:
Garnish with additional chopped parsley or a dollop of sour cream.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the goulash is too thick, add additional beef broth or red wine to thin it out.
- If the dumplings are falling apart, make sure the batter is thick enough and drop them onto the goulash gently.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Goulash is a traditional Hungarian stew made with meat and vegetables, typically seasoned with paprika.
Flavor profiles:
This dish is savory and hearty, with a slightly spicy and smoky flavor from the paprika.
Serving suggestions:
Serve the goulash with a glass of red wine for a complete meal.
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