Cooking on the Wildside: Venison Goulash
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- 3 lbs. venison roast (may substitute 1 lb. beef round steak for 1 lb. venison)
- Salt & pepper
- ⅓ cup vegetable oil
- 3 large onions, chopped
- 8 cloves garlic, chopped
- 5 Tbsp. sweet Hungarian paprika
- ¼ cup unbleached flour
- 2 cans low sodium chicken broth
- 2 Tbsp. tomato paste
- 2 bay leaves
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sour cream
Cut meat into 1 ½-inch cubes. Salt and pepper generously. Pour ⅓ the oil into a #14 Dutch oven. Brown half the meat in oven. Remove from oven, and place in bowl. Add another ⅓ oil, and brown the rest of the meat. Add to bowl, and set aside. Add remaining ⅓ oil. Add onions, reduce heat to medium and cook, stirring frequently, to a nice golden brown. Stir in garlic. Mix well. Add paprika and flour. Stir until mixture is well coated and fragrant.
Pour in 1 can chicken broth, and stir to loosen browned bits in bottom of oven. Add tomato paste, bay leaves, red pepper and green pepper. Mix well. Add second can of chicken broth and meat to the pot, stirring until meat is covered with juices.
Cook at 300-degrees for two hours (11 coals on bottom and 17 coals on top. After one hour of cooking, add 5 coals to bottom and 9 to top). Recipe may be cooked in oven at home.
Mix sour cream with about half the juices from the oven, then stir the mixture into the ovens contents. Salt and pepper to taste. Serve over noodles.AETN > Programs > Cooking on the Wildside > Cooking on the Wildside: Venison Goulash