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...
Provided by Jenny Nguyen-Wheatley
Categories Main
Yield 4
Number Of Ingredients 15
Steps:
- In a 5-quart pan, heat enough oil to coat the bottom over medium-high heat. When the oil begins to shimmer, add ground venison to brown, breaking up large pieces with a wooden spoon. Season with a pinch of salt.
- Add onion, bay leaf, and a pinch of salt. Cook for 5 minutes, or until the onion becomes translucent, stirring occasionally. Add minced garlic and tomato paste and stir for 30 seconds.
- Stir in remaining ingredients (except the seasoned salt and cheddar cheese). Bring to a simmer and cover. Cook for 25 minutes on low or until the macaroni becomes tender and the liquid is absorbed. Stir occasionally and make sure you have enough liquid for the pasta to cook, adding more stock/water as needed. If the goulash is too loose in the end, allow to cook partially uncovered for a few minutes.
- Remove goulash from heat and season with seasoned salt and pepper. Stir in shredded cheese. Serve with extra cheese sprinkled on top.
HEARTY GOULASH SOUP
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.
Categories Soup/Stew Beef Garlic Onion Potato Bacon Bell Pepper Winter Gourmet
Yield Makes about 16 cups, serving 12
Number Of Ingredients 16
Steps:
- In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
- Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
- Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
DEER GOULASH
Easy and great tasting way to use up all that fresh venison. Of course you could substitute ground beef.
Provided by barbara lentz
Categories Wild Game
Time 25m
Number Of Ingredients 8
Steps:
- 1. Place the venison in a large pot. Add the onions and garlic. Add some oil if the venison is dry. Brown the meat until it is done. Stir in the remaining ingredients except the macaroni. Bring to a boil. Reduce heat and simmer 15 minutes stirring occasionally. Stir in the macaroni. Cook 5 more minutes.
WILD GAME GOULASH SOUP
Inspired by a recipe in Food & Wine. I have made it with ground deer and moose, but it would be equally good with ground beef. The egg noodles are optional, but popular with children.
Provided by Lille
Categories Deer
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
- Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
- Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
- Add paprika, oregano, salt and pepper. Stir.
- Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done.
- Garnish with sour cream, chopped fresh dill and serve with pickles.
Nutrition Facts : Calories 213.3, Fat 4.9, SaturatedFat 0.9, Cholesterol 28, Sodium 993.9, Carbohydrate 29.3, Fiber 5, Sugar 3.5, Protein 14.4
BEEF GOULASH SOUP
A healthy, hearty soup based on the traditional Hungarian stew, with low-fat lean beef, sweet potato and smoked paprika
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
- Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
- Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).
Nutrition Facts : Calories 345 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
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