Hungarian Venison Goulash Stew
This rich, hearty venison Hungarian stew boasts venison, onion, caraway and 2 kinds of paprika, for a wonderful, typically Hungarian flavor. This is the kind of recipe I can’t get enough of during the chilly months! Serve this Hungarian venison goulash stew with creamy mashed potatoes, buttered noodles or your favorite sides.
- Prep Time: 15 mins
- Cook Time: 4 hours 30 mins
- Total Time: 4 hours 45 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Hungarian
Ingredients
Scale
- 2 lbs (900g) chopped venison stew meat
- 1/4 cup (60 ml) vegetable oil
- 1 pint (1/2 liter) venison or beef stock
- 2 teaspoons caraway seeds
- 1 pint (1/2 liter) water
- 4 chopped yellow onions
- 1/3 cup (60g) sweet paprika
- 1 tablespoon hot paprika
- Salt, to taste
- Sour cream, to serve
Instructions
- Heat the oil over a moderately high heat in a large pot and brown the meat in batches.
- Add some salt as it cooks.
- Remove the venison from the pot as it browns.
- It will take about 20 minutes for all of it to brown.
- Put the onions in the pot and saute them over a high heat, stirring frequently, until browned.
- Put the browned venison back in the pot with the onions.
- Add all the other ingredients apart from the sour cream and a teaspoon of caraway seeds.
- Stir well then simmer gently, covered, for 4 hours, or until the venison is falling apart.
- Stir in the remaining caraway seeds and add more salt if required.
- Serve the stew with sour cream.
Notes
- I like to add a pinch of smoked paprika too, since paprika is a main flavor in the recipe (and it’s so good!)
Keywords: venison Hungarian goulash stew, Hungarian stew recipe, Hungarian venison recipe, how to make goulash with venison
Find it online: https://victoriahaneveer.com/hungarian-venison-goulash-stew/