Name: Venison Goulash
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 kg Venison; 300 g Red onion; 2 pieces Carrots; 5 cloves Garlic; 2 tbsp Tomato paste; 100 ml Red wine; 1 Salt; 1 Black pepper; 1 Sweet paprika; 1 Sunflower oil

Directions

Step 1

Cut the venison into portions and rub with a pressed or finely grated garlic clove, salt, and pepper.
Step 2

Let it rest for about two hours.
Step 3

Chop the onion, grate the carrot, and sauté in a pot with oil and a pinch of salt.
Step 4

Add the meat, brown for a few minutes, and pour in the wine. Cover with water and simmer gently.
Step 5

Finally, add the tomato paste mixed with sweet paprika. Adjust salt to taste and cook the goulash until the meat is completely tender.

Notes:
Originating from Hungarian herdsmen (gulyás), this stew was traditionally cooked in outdoor cauldrons and today is the quintessential national dish of Hungary.

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Venison Goulash

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