Venison goulash
Description
Preparing venison goulash is not difficult at all. Venison resembles beef; it's lean and considered dietary. The recipe for venison goulash is almost the same as the one for beef goulash. I suggest you try preparing goulash by slightly deviating from the usual rules. We'll bake the meat and vegetables in the oven instead of frying them in a pan. I hope that with the help of the photo recipe, you'll understand everything perfectly.
Instructions
- 1
Step 1
Remove the sinews from the venison and cut it into small pieces.
- 2
Step 2
Place the venison on a baking sheet, sprinkle with pepper, add a couple of pinches of salt and a spoonful of vegetable oil. Mix well.
- 3
Step 3
Prepare the vegetables. Peel the onion, carrots, garlic, and potatoes. Remove the core from the pepper. Chop the vegetables.
- 4
Step 4
Mix the prepared vegetables, except for garlic, with vegetable oil and place them on a second baking sheet. Put both the meat and vegetables into a preheated oven at 200 degrees for about 25 minutes.
- 5
Step 5
Place the slightly seared meat into a pot, pour boiling water over it, and set it to simmer.
- 6
Step 6
While the meat is boiling, let's prepare the vegetables. Separate the pepper flesh from the skin. After roasting, the flesh can easily be separated from the skin with a fork. Puree the tomatoes with a blender.
- 7
Step 7
When the venison becomes tender, strain the broth. Add the roasted vegetables, peeled and chopped pepper, tomatoes, paprika, and chili pepper to it.
- 8
Step 8
Simmer the goulash uncovered. Remember that goulash is a thick soup, so we don't need a lot of liquid. To thicken the goulash without flour, take out some of the cooked potatoes and mash them into a puree. Return the puree back to the pot. Taste the dish and add salt if needed. Add minced garlic, bay leaf, and finely chopped herbs to the goulash just before finishing cooking.