Maggie's Farm

Got some advice from my chef friend about Goulash. I have a lot of venison in the freezer, some tender cuts and some tough cuts. Tough cuts are for the goulash.

It's all about paprika. Very simple. Chef tells me real goulash has no tomato in it, and the meat should be falling apart. Like real chili, should be made with meat chunks, not ground meat. No noodles in the stew, but can serve on egg noodles or rice with some sour cream to top it off. This stew at the end should be thick, not soupy.

Recipe:

Brown a few onions in butter and veg oil - not chopped, just quartered, with some garlic
Then brown chunks of tough meat in butter, after seasoning heavily with salt, pepper, and paprika
Cover with chicken or beef broth and bake covered in oven for 2 hours or more.
Then check it for moisture, add some broth or water if needed, check for salt, add more paprika. Can add some potato chunks if you want.
Then back in the oven for another hour or 2. If too soupy, uncover and let it thicken in oven longer or cheat and stir in some thickener.

I guess crock pot would work, but it would need to cook a while at the end to thicken.

Here's an example:  Real Hungarian Goulash