Description
Tender bites of venison simmered in a smoky paprika and caraway-infused tomato-beef broth, giving each spoonful a rich, earthy warmth. Finish with a swirl of sour cream and fresh parsley for a creamy, bright touch.
Ingredients
- 1.5 pound venison cut into cubes
- 2 tablespoon all-purpose flour
- 2 tablespoon vegetable oil
- 1 large onion chopped
- 2 clove garlic minced
- 2 tablespoon sweet paprika
- 1 teaspoon caraway seeds crushed
- 14 ounce can diced tomatoes
- 4 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
- 1/2 cup sour cream optional
Instructions
- Toss the venison cubes in flour until evenly coated.
- Heat the oil in a large pot over medium-high heat and brown the venison in batches, then transfer to a plate.
- Add the onion and garlic to the same pot and sauté until the onion is translucent.
- Stir in the paprika and caraway seeds and cook for 1 minute to release their aroma.
- Pour in the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
- Return the venison to the pot, bring to a simmer, then cover and cook for 1.5 to 2 hours until the meat is tender.
- Stir in the sour cream and parsley, then season with salt and pepper to taste.
- Serve hot over egg noodles or with crusty bread.
Notes
- Venison can be substituted with beef stew meat if preferred.
- Increase or decrease paprika to adjust the spice level.
- This goulash pairs well with buttered egg noodles, mashed potatoes, or fresh bread.
- Leftovers taste even better after chilling overnight and reheating.