Venison Goulash
Warm, hearty, and deeply flavorful, this Venison Goulash is the ultimate comfort food that showcases the rich, gamey taste of tender venison stew meat simmered to perfection. Infused with a blend of sweet and smoked paprika, caraway seeds, and a touch of tomato paste, this rustic dish captures the essence of Hungarian-inspired cuisine. The goulash is loaded with hearty vegetables like carrots, potatoes, and red bell pepper, all bathed in a savory beef broth with just the right amount of sweetness from diced tomatoes. Perfect for a cozy family dinner or a special gathering, this slow-cooked venison stew pairs beautifully with a slice of crusty bread or served over egg noodles. Whether you're a venison enthusiast or just exploring game meat for the first time, this dish is sure to become a favorite winter staple.
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Recipe Information
Ingredients
- 1.5 pounds venison stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 14-ounce can diced tomatoes, canned
- 1 medium red bell pepper, diced
- 2 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the venison stew meat dry with paper towels and season it with the salt and black pepper. Sprinkle the flour over the meat and toss to coat evenly.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison in batches, searing on all sides until browned. Remove the browned meat and set aside.
Lower the heat to medium and add the butter to the pot. Once melted, add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Stir in the sweet paprika, smoked paprika, and caraway seeds, allowing the spices to toast for 30 seconds to release their aromas.
Add the tomato paste and stir to coat the onions and garlic. Cook for 1-2 minutes to allow the tomato paste to deepen in flavor.
Pour in the beef broth and deglaze the pot, scraping up any browned bits on the bottom. Add the seared venison back to the pot along with the canned diced tomatoes, red bell pepper, carrots, and potatoes. Stir to combine.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for 60-75 minutes, or until the venison is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve hot in bowls, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.9 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
