Goulash in America and goulash in Europe are nothing alike. I’m well aware of their differences—I’ve had enough people tell me that my Hungarian recipe is not “real goulash.”
But I can see why people love American goulash so much. It’s a one-pot combination of meaty and cheesy -- sort of a hybrid between pasta stew and chili. While venison might make this recipe leaner than the beef goulash you know and love, it’s no less comforting.
Find the recipe on MeatEater: https://www.themeateater.com/cook/recipes/venison-goulash-recipe
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