American Venison Goulash
Goulash in America and goulash in Europe are completely different recipes. I would know by now – as I’ve had enough people tell me that my Hungarian goulash recipe is “not goulash.” Well, whatever. I didn’t grow up in a typical American family. Many who did, as I’ve come to know, seem to hold vivid childhood memories of this dish.
As it turns out, American goulash is not only easy to make but also satisfying to eat. I can see why people love this dish so much. It’s meaty and cheesy, offering the best of many worlds: kind of like pasta, a little like stew and a bit like chili.
While venison might make this recipe healthier than the beef goulash you know and love, it’s no less comforting. Save this one in your back pocket for those nights when you’re craving a filling, one-pot meal but don’t want to spend long hours in the kitchen.
For this Venison Goulash Recipe, visit MeatEater: https://www.themeateater.com/cook/recipes/venison-goulash-recipe
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