Venison Goulash

Ultra tender venison is smothered in a thick savory red paprika sauce. This hearty stew makes a delicious, economical meal.

4.67 from 6 votes

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Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: servings

Calories: 419kcal

Author: Dahn Boquist

Ingredients

3 pounds venison stew meat cut into cubes
1 tablespoon baking soda to tenderize the meat
1 12-ounce jar roasted red peppers
1/3 cup sweet paprika
2 tablespoons tomato paste
1 tablespoon ground caraway
2 teaspoons vinegar
1/2 teaspoon salt
2 tablespoons vegetable oil
4 large onions diced
4 large carrots washed and sliced into 1-inch rounds
1 bay leaf
1/2 to 1 cup beef broth

Topping:

sour cream

Instructions

Pre-heat the oven to 325°F. Sprinkle the venison with a teaspoon of salt and 1 tablespoon baking soda. Let it sit for 15 minutes then rinse and dry (the baking soda will tenderize the venison)
In a food processor or blender, process the roasted peppers, paprika, tomato paste, caraway, vinegar, and salt until smooth.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and a pinch of salt. Cook until the onions are soft.
Stir in the paprika/pepper mixture and cook for 1 to 2 minutes. Make sure the paprika mixture does not burn or it will become bitter. Stir in the venison, carrots, and bay leaf. Cover the pot and place it in the oven. Cook for 2 to 3 hours.
Remove the bay leaf. Add enough broth to bring to the desired consistency and season with salt and pepper. Serve over noodles or roasted potatoes and top with sour cream.

Notes

Use good quality sweet paprika. Buy the paprika in bulk. The small spice bottles in the grocery stores do not have enough paprika for this recipe and would be expensive if you buy several jars. A reputable spice vendor will have fresh flavorful paprika at an affordable price when sold in bulk.