Venison goulash

From Cookipedia


Venison goulash
Venison goulash
Servings:Serves 4
Calories per serving:863
Ready in:1 hour 50 minutes
Prep. time:20 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:5th August 2013
This recipe needs advance preparation!

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!

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Ingredients

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Method

  1. Preheat 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.

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