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Goulash originated from Hungary but now it has become a popular dish throughout Eastern Europe and even Western Europe. Here in this article, BestLifeTips will guide you to different style of cooking venison goulash.
What is goulash?
Goulash is a soup or stew made of meat and vegetables which is seasoned with paprika and other spices. It is originated from the Kingdom of Hungary in the Middle Ages. It is also a popular dish in European countries.
Its origins are traced to the stew of the Hungarian shepherds in the 19th century. At that time, the marinated meat was dried out by the sun and wrapped in a bag made from the sheep’s stomach. They just need to add water to make into a dish.
Goulash is one of the national cuisines of Hungary and is a symbol of this country.
The name of this dish is delivered from the word “gulyás” which means “herd” in Hungarian. And it also means “cowboy”.
How to cook Hungarian venison goulash
- 3 lb venison chunks/cubes
- 1 chopped onion
- 4 crushed cloves garlic
- 1 tsp salt
- 1 tsp ground caraway powder
- 2 tbsp Worcestershire sauce
- 2 tsp dried oregano
- 1/4 cup balsamic vinegar
- 4 cups venison broth (can sub with chicken or beef)
- 15 oz tomato puree
- 3 tablespoons paprika
- 16 oz mushrooms, cut into quarters
- 2-3 tablespoons olive oil
Step 1: Brown the venison with a little oil in a heavy pot over high heat until the meat is brown on all sides. Remove from the pot and set aside.
Step 2: Lower the heat to medium, and add more oil to the pot, then add the onion and garlic. Cook until the onions are softened, about 5-7 minutes.
Step 3: Add the meat back to the pot, along with the salt, caraway, paprika and oregano. Stir to combine.
Step 4: Add the Worcestershire sauce, balsamic, mushrooms, tomato puree and broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 4-5 hours until the meat is tender, and the sauce has reduced.
How to cook German venison goulash
Ingredients and cooking method
For the venison:
- 1 pound (450g) venison stew meat, cubed
- Salt, to taste
- 2 tbsp all-purpose flour
- 2 tbsp lard
Step 1: Lightly season the venison meat with salt to taste and dust with flour.
Step 2: Heat the lard in your pressure cooker or another large pot over high heat. Place the venison cubes in the pot in one layer and sear them until golden on all sides. Set them aside.
For the stewing liquid:
- 1/2 pound onions (225g), finely chopped
- 3 garlic cloves, finely chopped
- 3.5 ounces (100g) smoked bacon, cut into tiny cubes
- 1 tbsp tomato paste
- 1 sachet comprising 3 juniper berries, 1 clove, 1/2 tsp allspice berries, 2 bay leaves, 1 rosemary sprig, 5 thyme sprigs
- 1 cup port wine
- 1 cup beef broth
- Salt, to taste
Step1: Turn down the heat to medium-low and add the onions, garlic, and bacon into your pot. Sweat the mixture for 3-4 minutes or until the onions turn translucent.
Step 2: Add the tomato paste and sweat for another minute. Deglaze the pan with port wine and beef broth. Add the stew meat and sachet to your pot and bring the stewing liquid to a simmer.
If using a pressure cooker, cook the stew on the high-pressure setting for 20 minutes and let the pressure release naturally afterward. If using a traditional pot, gently let the goulash simmer, covered, for about 1.5 hours or until the meat is tender to your liking.
Step 3: Taste the finished stew and add extra salt if needed.
For the celeriac:
- 5.5 ounces (160g) celeriac (celery root), cut into bite-sized cubes, about 1.5 cups total
- Salt, to taste
- 1 tbsp all-purpose flour
- 1/2 tbsp cornstarch
- 1 cup clarified butter or canola oil for deep-frying
Step 1: Prepare the celeriac while the stew is simmering. Bring a pot of salted water to a heavy boil and blanch the celeriac cubes for 3-4 minutes.
Step 2: Shock the blanched celeriac cubes in ice water. Drain them and dust with the flour and cornstarch so that any excess moisture gets absorbed. It’s ok if the flour forms little lumps.
Step 3: Heat the clarified butter or oil in a small pot or saute pan to 350°F (180°C) and add the celeriac cubes. Fry them for 4-5 minutes until they turn light golden and crisp up. Drain them on a paper towel.
Serve the stew:
Before serving, add the fried celeriac cubes into your stew. Always serve this stew with a starchy side dish to soak up the gravy, for example bread dumplings, potato dumplings…
How to cook Croatian venison goulash
- 5 pounds venison roast from the hindquarters, cubed into 1-inch squares
- 2 large chopped white onions
- 4 finely chopped garlic cloves
- 1/4 cup olive oil
- 1 large bay leaf
- 4 cups chicken stock or water
- 4 tbsp sweet Hungarian paprika
- Salt to taste
- 3 tbsp Vegeta
- 1/4 cup peeled and sliced carrots (optional)
- 1/4 cup sliced mushrooms (optional)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Step 1: Place venison cubes in a nonmetallic container and rub them with onions, garlic, olive oil, and bay leaf. Cover with plastic wrap and marinate overnight.
Step 2: Remove bay leaf and sear venison meat on medium-high heat in batches using a large earthenware pot or large stock pot. Add enough oil from marinating so the meat doesn’t stick.
Step 3: Return all seared meat and any exuded juices to the pot, and add stock or water. Bring to a boil, reduce heat and simmer on low, covered, for approximately 3 hours. Stir frequently, adding more stock or water if needed.
Step 4: Add paprika and salt. Continue to cook for another hour or until the meat is tender and falling apart. Add the Vegeta, carrots, mushrooms, if using, black and cayenne peppers.
Step 5: Continue cooking until meat and vegetables are very tender. Serve with bread, mashed potatoes or noodles.
Venison goulash slow cooker recipe
- 1 small bunch celery
- 4 bell peppers
- 3 large carrots
- 1kg charlotte potatoes
- 900g diced venison
- 2 tbsp smoked paprika
- 1 tsp each garlic granules
- 2 tsp ground caraway
Step 1: Slice the celery- slice wide bits of lengthways ones first.
Step 2: Deseed the peppers and chop them into small chunks. Peel and dice the carrots and potatoes.
Step 3: Place all the prepared vegetables in the slow cooker and mix in the meat. Stir in the spices, 1 tin of tomatoes and enough freshly boiled water to make it up to 400ml.
Step 4: Cook for 8 hours on low heat.
Hope that BestLifeTips can help you prepare a new dish for your meal with venison goulash recipes through this article. Please Like & Share if you like it and don’t forget to come back with us for more helpful information.