Venison Goulash
A traditional goulash can be made with 3 essential ingredients; stewing meat, onions, and paprika. Many modern variations include pasta, potatoes, and many more vegetables, but I like the truly peasant dish that is more Hungarian in its roots. I do add a bit of tomato and red pepper to this recipe, but it isn’t necessary if you don’t have any. The slow cooking melts the onions into a sauce similar to the very classical sauce “soubise”. It’s a great slow-cooker recipe as well.
Ingrdients
2 lbs (900 g) sliced onions
2 tbsp (30 mL) olive oil
2 lbs (900 g) cubed venison stew meat (such as shoulder or butt)*
2 cloves garlic, minced
2 tbsp (30 mL) paprika, Hungarian or smoked
1/2 tsp (3 mL) cayenne pepper or chili flakes
1/4 tsp (1 mL) cumin
1 tsp (5 mL) brown sugar
1 red bell pepper, sliced
1 ripe red tomato, diced
1/2 cup (125 mL) beef broth, water, or red wine
(*Of course, venison is lean and sometime an acquired taste, so if you prefer to use beef, go right ahead.)
Directions
- Place a large braising pot with a tight fitting lid over high heat and sauté the onions in the oil until slightly brown in color (about 10 minutes).
- Add all of the remaining ingredients and bring the liquid to a boil. Reduce the heat and cover with the lid; cook for 15 minutes until the vegetables look limp and have released their water.
- Uncover the pot and cook the goulash until the onions are melted and the venison is tender; about 3 hours. It may be necessary to add a little liquid from time to time depending on the rate of reduction.
Serve the goulash with butter noodles, steamed rice, or potato.
Serves 6 to 8
Recipe provided by:
Chef Craig Flinn
Chives Canadian Bistro, Halifax, NS
From the Craig’s cookbook Fresh & Frugal