Venison Goulash

Name: Venison Goulash (Gombás szarvasgulyás)
Cuisine: Hungarian
Ingredients: 150 g/5 oz bacon, cubed; 1 large onion, chopped; 2 garlic cloves, crushed; 500 g/1¼ lb diced venison shoulder; 1 cup water, or enough to cover ingredients; 5 ml/1 tsp sweet paprika; 2.5 ml/½ tsp caraway seeds; 15 ml/1 tbsp dried marjoram; 200 g/7 oz/2¾ cups wild mushrooms, cleaned; 1 carrot, peeled and sliced; 1 parsnip, peeled and sliced; 800 ml/27 fl oz/scant 3¼ cups chicken stock; 1 sliced green (bell) pepper and crusty bread, to serve; 1 sliced green (bell) pepper and crusty bread, to serve

Gombás szarvasgulyás

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This is a variation of the classic Hungarian gulyás, a meat and vegetable stew that was traditionally prepared with beef, veal, pork or lamb by cattle or sheep herders. One of many gulyás recipes, this one with venison would have been a favourite at mealtimes throughout the hunting season.

Ingredients

150 g/5 oz bacon, cubed
1 large onion, chopped

Europe
Hungary
Stew
Low carb
High protein
Low calorie

Method

Put the bacon into a large pan and cook over medium heat.
Add the onion, garlic and venison to the pan and cover the ingredients with the water. Cover and cook over low heat for 1 hour, stirring from time to time.

PER SERVING: Energy 282kcal/1186kJ; Protein 37g; Carbohydrate 13g, of which sugars 8g; Fat 10g, of which saturates 4g; Cholesterol 82mg; Calcium 60mg; Fibre 4.9g; Sodium 947mg