German Venison Goulash Recipes
VENISON GOULASH RECIPE
This ground venison goulash recipe is full of flavor and super simple - perfect for a weeknight dinner! Ground deer meat, savory sauce, spices, and cheese, combined with elbow macaroni for a deliciously easy ground venison recipe.
Provided by Mike Shreckengost
Categories Venison
Time 30m
Number Of Ingredients 13
Steps:
- Boil the elbow macaroni, drain, then set aside.
- While the macaroni is cooking, add the olive oil to a large skillet and heat over medium-high heat. Add the ground venison, minced garlic, and chopped onion, and cook until done. There shouldn't be any excess grease to drain.
- Add the remaining ingredients, except the cheese, including the cooked macaroni, to the skillet.
- Stir to combine; bring to a boil then reduce to low. Cover and simmer on low for 10-15 minutes, or until the mushrooms are softened.
- Remove the lid, add the shredded cheese, stir to combine, and serve immediately.
Nutrition Facts : Calories 306 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 501 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
VENISON GOULASH
This is a goulash recipe from Germany. I combined it from a couple of different recipes, it is ideal for the lesser quality cuts as the meat will get softer. Here goulash is most meat and some onions in a sauce, sometimes bell peppers but I personally prefer ones without like this one. One of the recipes I took some of my ideas from suggested adding sour cream at the end, but I think is more than rich enough without. I served it with butter rice, though it would be good with potatoes or bread too.
Provided by Tea Girl
Categories Stew
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cover the meat in the flour.
- Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
- Add the meat and brown well.
- Add all the remaining ingredients.
- Stir well, cover and simmer gently stirring occasionally until the meat is tender (about two to three hours) Add water if liquid reduces too much, there are ought be a half cm of liquid over the meat.
- Taste and add salt if necessary. Serve hot.
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