Monday, November 21, 2011

Hungarian Goulash

Download Printable Recipe (You will go to mediafire.com)

Goulash is a soup or stew popular in Hungarian cuisine. It was traditionally prepared by Hungarian cattle herders and stock-men-- kinda like chili to our American cowboys. We chose to make a thick stew, to serve on a bed of egg noodles. After simmering chunks of venison in a stew of softened onions, tomato and Hungarian paprika, the meat just melted right in our mouths. It was also very easy to make. If your family likes noodles or spaghetti, this dish will be a big hit.

Note: Hungarian sweet paprika is not the same as regular paprika. You can order online or go to a specialty store like Williams-Sonoma.

Servings: 8
Prep time: 15 minutes
Cook time: 2 hours
Ingredients:
- 2 tbs. vegetable oil, divided
- 2 large onions, sliced
- 2 tbs. Hungarian sweet paprika (not regular paprika)
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3 pounds venison stew meat, cut into small cubes
- 1 (6 ounce) can tomato paste
- 1 1/2 cups water
- 1 clove garlic, minced
- 1 tsp. kosher salt
- egg noodles (follow directions on packaging)

1. Over medium heat, heat 1 tbs. vegetable oil in a large dutch oven or pot and cook onions until they soften. Stir frequently.


Remove onions and set aside.
2. In a medium size bowl, combine Hungarian paprika, black pepper and 2 tsp. kosher salt.

It is okay to use table salt, but we think that kosher salt or sea salt is better for cooking. If you're used to using table salt, we suggest that you slowly wean yourself away from it, simply because it just doesn't taste as good. Okay for sprinkling on french fries though.
3. Coat venison cubes in the spice mixture.

4. In the same pot, add the last 1 tbs. of vegetable oil. Cook venison until its brown on all sides.
5. Return the onions to the pot with the meat.
6. Then, add tomato paste, water, garlic and remaining teaspoon of kosher salt.

7. Reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the venison is tender. Stir occasionally.

If you want the stew to be thicker, remove the lid and continue to cook over low heat to reduce the sauce. Stir occasionally. 


8. Serve with egg noodles, or whatever you want. We bet rice would be just as great.

I told him that he should be on The Price is Right.

"A neewww caaar!"










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3 comments:

  1. This sounds delicious. I want to try it with dear and elk.

    ReplyDelete
  2. Hi Chad! It's unbelievably good with deer. We're sure elk will be just as great. :-)

    ReplyDelete
  3. A great recipe I can't wait to try out. I love Goulash and those adventurous enough to try it! I wish more would.

    I came up with my own version of a Hungarian Goulash. While different from your own, I think mine is a unique take on the dish. I'm new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

    http://persnicketypanhandler.blogspot.com/2014/02/hungarian-gulasche.html

    ReplyDelete

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