Venison goulash: Difference between revisions
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|title=Venison goulash, Game recipe | |||
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|keywords=#venisongoulash #venison #paprika #peppers #tomatoes #carrots #lard #simmer #stew #potatoes #onions | |||
|hashtagrev=032020 | |||
|description=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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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 3452 | |||
|PortionCalories = 863 | |||
|DatePublished=5th August 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 50 minutes | |TotalTime = 1 hour 50 minutes | ||
|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 1 hour 30 minutes | |CookTime = 1 hour 30 minutes | ||
|Image = [[Image:Venison goulash recipe.jpg | |Image = [[Image:Venison goulash recipe.jpg|alt=Electus]] | ||
}} | }} | ||
{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
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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! | 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! | ||
{{Template:HC recipes}} | {{Template:HC recipes}} | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 60 ml [[Sunflower oil|sunflower oil]] or [[Lard|lard]] | | 60 ml [[Sunflower oil|sunflower oil]] or [[Lard|lard]] | ||
| Line 27: | Line 41: | ||
| 500 g mixed [[Peppers|peppers]], thinly sliced | | 500 g mixed [[Peppers|peppers]], thinly sliced | ||
| 600 g [[Potatoes|potatoes]], peeled and cut into thick sticks | | 600 g [[Potatoes|potatoes]], peeled and cut into thick sticks | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| | | Preheat the [[Oil|oil]] or [[Lard|lard]] to a low temperature in large pan. | ||
| Add the [[Onions|onions]], and [[Stew|stew]] until glossy, but not [[Brown|brown]]. | | Add the [[Onions|onions]], and [[Stew|stew]] until glossy, but not [[Brown|brown]]. | ||
| Increase the heat. | | Increase the heat. | ||
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| Finally add the [[Tomatoes|tomatoes]] and [[Peppers|peppers]] and [[Simmer|simmer]] slowly for a further 10 minutes. | | Finally add the [[Tomatoes|tomatoes]] and [[Peppers|peppers]] and [[Simmer|simmer]] slowly for a further 10 minutes. | ||
}} | }} | ||
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[[Category:Recipes|Venison goulash]] | [[Category:Recipes|Venison goulash]] | ||
[[Category:Game recipes|Venison goulash]] | [[Category:Game recipes|Venison goulash]] | ||
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[[Category:Vegetable recipes|Venison goulash]] | [[Category:Vegetable recipes|Venison goulash]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||
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Revision as of 17:54, 22 November 2014
| 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 |
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!
Hungarian recipes
You can discover more about Hungarian recipes and specialist suppliers here.
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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#venisongoulash #venison #paprika #peppers #tomatoes #carrots #lard #simmer #stew #potatoes #onions