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Venison Goulash

Western.Chefs's picture
  Venison 2 Pound, cut into 1 1/2 inch cubes (Any Cut)
  Flour 3 Tablespoon
  Bacon fat 3 Tablespoon
  Onion 1 Large, sliced or finely chopped
  Garlic 2 Clove (10 gm), chopped
  Hungarian paprika 1 Tablespoon
  Red wine 1⁄2 Cup (8 tbs)
  Boiling water/Stock 1 Quart
  Salt To Taste
  Canned tomato paste 6 Ounce (1 Small Can)
  Sour cream 1 Cup (16 tbs)

1. Roll the meat in the flour, pressing the flour into the cubes.
2. Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary.

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2403 Calories from Fat 1033

% Daily Value*

Total Fat 116 g178.3%

Saturated Fat 50.1 g250.6%

Trans Fat 0 g

Cholesterol 325.7 mg108.6%

Sodium 868.2 mg36.2%

Total Carbohydrates 111 g36.9%

Dietary Fiber 13.7 g54.9%

Sugars 42.2 g

Protein 216 g432%

Vitamin A 81% Vitamin C 109.4%

Calcium 50.3% Iron 192.8%

*Based on a 2000 Calorie diet


Venison Goulash Recipe