Difference between revisions of "Venison goulash"

Revision as of 08:16, 5 February 2010

Venison goulash

Venison goulash - about this recipe

I decided to make this after I forgot to marinate the venison overnight for a casserole. Whether Hungarians eat venison in goulash, I have no idea!

Servings

Serves 4

Ingredients

• 60 ml sunflower oil or lard
• 225 g onions, sliced
• 500 g haunch or shoulder of venison, cut into 2.5 cm cubes
• 1 bulb garlic, crushed
• 1 tablespoon Hungarian paprika
• ½ teaspoons or more of Cayenne pepper
• Seasoning
• 50 g plain flour
• 2.5 litres warm beef or game stock
• 450 g carrots, scraped and cut into thick sticks
• ½ a tin of chopped tomatoes
• 500 g mixed peppers, thinly sliced
• 600 g potatoes, peeled and cubed

Method

1. Pre-heat the oil or lard to a low temperature in large pan.
2. Add the onions, and stew until glossy, but not brown.
3. Increase the heat.
4. Add the venison cubes and cook for about 10 minutes, stirring occasionally.
5. Add the garlic and cook until golden.
6. Remove from the heat and stir the paprika and Cayenne.
7. Return to the heat and stew for 20 seconds or so, then add the flour. Do not allow the paprika to overcook or it will taste bitter.
8. Stir and slowly add the warm beef stock.
9. Bring to the boil, reduce heat, cover, and allow to simmer, for about half an hour.
10. Add the carrots and the potatoes and cook until almost done.
11. Finally add the tomatoes and peppers and simmer slowly for a further 10 minutes.