Hungarian Goulash (Gulyás)

Hungarian Goulash (Gulyás)

by | May 1, 2023 | Autumn, Beef, Recipes, Venison, Winter

 

Hungarian Goulash (Gulyás)

After visiting my extended family in Hungary, I was inspired to make authentic Goulash here in the States.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 8 People

Equipment

  • 1 Large Pot or Slow cooker

Ingredients
  

  • 3 tbsp Butter
  • 2 small yellow or sweet onions
  • 3 large bell peppers I like red, orange, or yellow. Remove the seeds and cut into 1/2inch chunks
  • 5 cloves garlic You can always add more
  • 2 large roma tomatoes diced
  • 2 carrots sliced
  • 2 medium Yukon Gold Potatoes Cut into chunks
  • 1 1/2 lbs Stew Beef (or Venison) 1/2 inch pieces
  • 5 cups beef broth
  • 1/4 cup Hungarian Sweet Paprika Try to use sweet; I sometimes mix sweet with a bit of smokey.
  • 1 bay leaf
  • Salt to taste

Instructions
 

  • Melt the butter in the pot and cook the onions until translucent. Add the beef and brown.
  • Add the bell peppers & tomatoes. Stir the mixture. Add the garlic. Cook it all down a bit until peppers are getting soft and tomatoes are blending with the mixture.
  • Remove the pot from the heat. You will add the paprika & stir. DO NOT cook the paprika with direct heat as it will scorch.
  • Add the potatoes and carrots.
  • Add the broth, salt, and bay leaf. Bring to a boil. Reduce heat and cook for 1 - 2 hours. You will want the beef to be cooked but tender and the potatoes to be soft.
    When serving, add a dollop of sour cream.

Notes

This recipe is good with egg noodles or even Hungarian Noodles (Nokedli). 
Venison Roast

Venison Roast

by | May 1, 2023 | Autumn, Beef, Recipes, Venison, Winter

Venison Roast

This recipe takes the gaminess out of the venison and creates a tender roast. Perfect served with cornbread or spoonbread.
Caution: Do not overcook! Venison is low-fat meat so make sure to take it out around 6-7 hours.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 6 hours
Course Main Course
Cuisine American
Servings 4 People

Equipment

  • 1 Slow Cooker Make sure it is big enough to hold 3lbs of meat!
  • 1 Pan This is for browning the meat prior to slow cooking

Ingredients
  

  • 3 lbs boneless venison roast
  • 1 large Gala Apple Pick a sweet, crisp apple to balance the gaminess of the venison. Core and cut apple into slices.
  • 4 cloves garlic
  • 1 large onion sliced
  • 3 carrots cut into chunks
  • 3 fist-sized Gold Yukon Potatoes cut into chunks
  • 3 cups beef broth
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1/4 tsp cayenne Optional
  • Salt to taste

Instructions
 

  • Brown the Venison in a pan or skillet with olive oil and the large garlic cloves. Salt the venison in this stage.
  • Place the venison and garlic in the slowcooker with the apple, onion, carrots, and potatoes. Cover with beef broth. Set to boil. Then, turn to Low Simmer. Add the spices and stir.
  • Cook until the roast is tender, about 6 to 7 hours. Carrots and potatoes will get tender during this time as well.
  • When the roast has cooked, remove it from the slow cooker and place onto a serving platter. Discard the apple. Take out the root vegetables and put in a serving bowl.
  • Bring the remaining liquid to a boil and bring to about 1/2. Use as a sauce for the meat.

Notes

You can add fresh herbs if you have any on hand. I recommend rosemary and thyme. 
I also serve with a dollop of sour cream as it is fantastic with the smoked paprika. 
Keyword Roast, Venison