Venison Goulash
Warm, rich, and full of bold flavors, this venison goulash brings a taste of tradition to your table. Slow-cooked to perfection, it’s a comforting stew that’s perfect for any occasion.
Servings: 6
Calories: 323kcal
Equipment
Ingredients
- 4 tbsp lard
- 2 yellow onions peeled, quartered and chopped into chunks
- 1 1/2 pound venison roast or stew meat
- 2 red bell peppers corred, seeded and chunked
- 4 cloves garlic minced
- 2 tomatoes diced
- 2 tbsp sweet paprika
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp crushed caraway seeds
- 3 cups beef broth
- 1 bay leaf
- 2 large carrots peeled and cut into 2" chunks
- 2 medium sized yellow potatoes diced
Instructions
- Melt the lard in a Dutch oven over medium heat. Add the onions and sauté until soft, about 5–7 minutes.
- Add the venison and brown the meat, stirring occasionally. This should take about 7–10 minutes.
- Stir in the peppers, tomatoes, and garlic. Cook for about 5 minutes.
- Add the spices, then slowly add your broth and the bay leaf. Bring to a boil, then reduce to a simmer. Cover and let it simmer for 1 hour.
- After 45 minutes, add the potatoes and carrots. Continue simmering for another 45 minutes or until they are fork-tender.
Notes
- Make sure you use a pot that is big enough or a Dutch oven. This fits perfectly in a six-quart dutch oven.
- After adding the carrots and potatoes, taste the goulash as it cooks and adjust the seasoning as needed. Just be careful—it’s hot, and you don’t want to burn your lips!
- Once cooked, let the goulash sit for 20-30 minutes before serving. This will give the flavors a chance to meld!
- Leave the liquid that forms while browning the meat with the onions. It's going to become part of our broth, so don’t drain it!
- If serving with noodles, keep them separate and ladle the goulash over them when plating. Mixing them in the Dutch oven will cause the noodles to soak up too much broth, especially in leftovers.