American Venison Goulash

VenisonGoulash 5718

Goulash in America and goulash in Europe are completely different recipes. I would know by now – as I’ve had enough people tell me that my Hungarian goulash recipe is “not goulash.” Well, whatever. I didn’t grow up in a typical American family. Many who did, as I’ve come to know, seem to hold vivid childhood memories of this dish.

As it turns out, American goulash is not only easy to make but also satisfying to eat. I can see why people love this dish so much. It’s meaty and cheesy, offering the best of many worlds: kind of like pasta, a little like stew and a bit like chili.

While venison might make this recipe healthier than the beef goulash you know and love, it’s no less comforting.

Save this one in your back pocket for those nights when you’re craving a filling, one-pot meal but don’t want to spend long hours in the kitchen.

INGREDIENTS

  • 1 lb. ground venison
  • 2 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 1 bay leaf
  • 4 cloves of garlic, minced
  • 1 tbsp. tomato paste
  • 1 can diced tomatoes (15 oz.)
  • 1 can tomato sauce (15 oz.)
  • 1 tbsp. paprika
  • 1 tsp. dried basil
  • 1 ½ cups uncooked elbow macaroni
  • 1 ½ cups unsalted beef stock
  • 2 tbsp. soy sauce
  • Lawry’s Seasoned Salt, to taste
  • ¾ cup cheddar cheese, shredded, plus extra

PREPARATION

  1. In a 5-quart pan, heat enough oil to coat the bottom over medium-high heat. When the oil begins to shimmer, add ground venison to brown, breaking up large pieces with a wooden spoon. Season with a pinch of salt.
  2. Add onion, bay leaf, and a pinch of salt. Cook for 5 minutes, or until the onion becomes translucent, stirring occasionally. Add minced garlic and tomato paste and stir for 30 seconds.
  3. Stir in remaining ingredients (except the seasoned salt and cheddar cheese). Bring to a simmer and cover. Cook for 25 minutes on low or until the macaroni becomes tender and the liquid is absorbed. Stir occasionally and make sure you have enough liquid for the pasta to cook, adding more stock/water as needed. If the goulash is too loose in the end, allow to cook partially uncovered for a few minutes.
  4. Remove goulash from heat and season with seasoned salt and pepper. Stir in shredded cheese. Serve with extra cheese sprinkled on top.

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