Ingredients and Weight:
- 2 lbs venison shoulder, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tbsp Hungarian paprika
- 1 tsp ground cumin
- 1 tsp caraway seeds
- 1 cup beef broth
- 1 cup dry red wine
- 1 tbsp tomato paste
- 1 bay leaf
- Salt and pepper to taste
- Sour cream for serving (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Heat vegetable oil in a large Dutch oven over medium-high heat.
- Brown venison cubes on all sides. Remove and set aside.
- Add onion and garlic to the pot and cook until softened.
- Stir in paprika, cumin, and caraway seeds and cook for 1 minute.
- Pour in beef broth, red wine, tomato paste, and bay leaf. Bring to a boil.
- Return venison to the pot, season with salt and pepper, and cover.
- Braise in the oven for 2-3 hours, or until venison is tender.
- Serve over egg noodles or mashed potatoes, topped with sour cream if desired.
Nutritional Information:
- Calories: 350 per serving
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g
Dish Characteristics:
- Rich and flavorful venison stew
- Authentic Czech flavors of paprika and caraway
- Tender and juicy venison
- Perfect for a cold winter meal
User Comments:
- "This goulash is absolutely phenomenal! The venison is so tender and the sauce is packed with flavor."
- "I love the earthy flavors of the paprika and cumin. It's a unique and delicious take on a classic dish."
- "The sour cream adds a perfect touch of creaminess and richness."
Special Precautions and Tips:
- Venison can be gamey, so use a flavorful cut of meat like the shoulder.
- Do not overcook the venison, as it will become tough.
- Serve with a side of fresh bread to soak up the delicious sauce.
