Venison "Goulash"


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: