Venison Goulash Stew
Venison Goulash Stew
Equipment
- Large saucepan with a lid
Ingredients
- 750 g venison stewing meat diced
- 50 g plain flour
- 2 onions Onions roughly chopped
- 3 clove garlic finely chopped
- 1 tbsp tomato paste
- 2 tbsp paprika
- ½ tsp ground caraway seed
- 1 bay leaf
- 400 g tinned chopped tomatoes
- 500 ml venison stock / beef stock
- 200 ml sour cream
- 1 tbsp parsley chopped
- to taste salt
- to taste black pepper
Instructions
- Season the diced venison with salt and black pepper then coat in flour.
- Place a large saucepan on a high heat and brown the venison on all sides.
- When the meat is browned add the onions and cook for 5 minutes.
- Reduce the heat of the saucepan to medium and add the garlic, tomato paste, paprika and caraway seed. Stir to combine and cook for 1 minute.
- Then pour in the tinned tomatoes, venison stock and bay leaf.
- Bring the goulash to a boil then reduce the heat to a simmer and cover the stew with a lid. Cook for the venison for 3 hours, until tender.
- Once the meat is cooked remove the saucepan from the heat and stir in the sour cream. Serve over egg noodles or mashed potatoes, garnished with chopped parsley.