This Hungarian venison goulash stew is a real winter warmer of a recipe, offering amazing comfort food for those chilly fall and winter evenings. An authentic Hungarian recipe, this is sure to fill even the hungriest belly, and it is easy to make as well, even if you are new to cooking venison, new to making stews, or just never made this particular recipe before. The results will be great.
Serving Hungarian Venison Goulash Stew
Serve this Hungarian venison goulash stew with mashed potatoes, fluffy white rice, dumplings, vegetables, or anything else you want. Personally I like garlic mashed potatoes with plenty of butter mashed into them! Leftover stew can be reheated the following day if you want to enjoy this lovely dish twice. You might be surprised by the amounts of onions and paprika but the onions soften and cook down and the paprika lends an amazing flavor, mellowing as the dish cooks.
You can swap the venison stew meat for another type of stew meat if you wish – lamb, beef, goat or rabbit are all good. Mushrooms would work for a vegetarian take on the dish. Ensure your paprika is fresh too – it should be bright red and fragrant for a perfect result. If you have old paprika and it’s losing its color and aroma toss it out because that isn’t much good for anything apart from a colorful sprinkling on the top of deviled eggs or similar, for presentation only.