Venison goulash: Difference between revisions
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{{Template: | I decided to make this after I forgot to [[Marinate|marinate]] the [[Venison|venison]] overnight for a [[Casserole|casserole]]. Whether Hungarians eat [[venison]] in goulash, I have no idea! | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Dear, deer</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Stew-liciuos</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/venisongoulash|#venisongoulash]] [[Special:Search/venison|#venison]] [[Special:Search/paprika|#paprika]] [[Special:Search/peppers|#peppers]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/carrots|#carrots]] [[Special:Search/lard|#lard]] [[Special:Search/simmer|#simmer]] [[Special:Search/stew|#stew]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/onions|#onions]] | ||
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Latest revision as of 09:26, 25 December 2021
This recipe requires preparation in advance!
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!
Hungarian recipes
You can discover more about Hungarian recipes and specialist suppliers here.
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 5th August 2013 |
|
Best recipe reviewDear, deer 4/5 Stew-liciuos |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 60 ml sunflower oil or lard
- 225 g onions, sliced
- 600 g haunch or shoulder of venison, cut into 2.5 cm cubes
- 1 bulb garlic, crushed
- 1 tablespoon Hungarian paprika
- ½ teaspoon 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 cut into thick sticks
Method
- Preheat the oil or lard to a low temperature in large pan.
- Add the onions, and stew until glossy, but not brown.
- Increase the heat.
- Add the venison cubes and cook for about 10 minutes, stirring occasionally.
- Add the garlic and cook until golden.
- Remove from the heat and stir the paprika and Cayenne.
- 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.
- Stir and slowly add the warm beef stock.
- Bring to the boil, reduce heat, cover, and allow to simmer, for about half an hour.
- Add the carrots and the potatoes and cook until almost done.
- Finally add the tomatoes and peppers and simmer slowly for a further 10 minutes.
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