Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

18 responses to “Hungarian Venison Goulash”

  1. Margy

    I remember being at my grandparents house in Wisconsin growing up and my grandpa served up his goulash. With everything he put in there, it looked so gross (to a 6 year old) but my parents made me be polite and eat it. I’m sure glad I did! He’s been gone a long time now, and what I wouldn’t give for a taste of Grandpa’s Goulash.

  2. Matthew

    That’s not enough paprika!

  3. Evan!

    sounds good! I’ve been using the venison paprika recipe from “Eat Like A Wild Man” for years. That book doesn’t refer to it as a goulash, but it seems to fit the bill, IMO. that recipe does include tomatoes, however.

  4. Nate

    Looks like a perfect winter dish. I will have to try this out.

  5. J.R. Young

    This is perfect timing, I was trying to decide what to do with some moose “stew meat” that keeps looking at me everytime I open the freezer, but have been passing it up for ground.

    I guess it’s time to order some paprika.

  6. noëlle {simmer down!}

    My dad just gave me a bunch of venison stew meat, a departure from the burger he usually gives us, and I was planning on visiting your site for recipes when this popped up in my reader, so thanks!

    As a child of the ’70s, I can relate to your mom’s goulash- that was in my mom’s repertoire as well. I think back then it was just synonymous with “whatever you want to put in a pot”, as long as the finished product was red.

  7. Cork Graham

    Looks great, Hank! My buddy from Szeged taught me how to make proper Hungarian Peukolt (got no umlauts on my keyboard), or as it’s also called “Goulyash” (named after the Hungarian name for “cattleman” or “cowboy”). The big dumplings you’ve got are very much part of the old Austrian days. Tarhonya (http://www.amazon.com/Tarhonya-Drop-Noodles-Bende-8-8oz/dp/B000LRFZYI/ref=sr_1_sc_1?s=grocery&ie=UTF8&qid=1325706471&sr=1-1-spell) is what’s more often used in Hungary: the smaller the better. The dry tarhonaya’s first fried in olive oil to brown lightly, and give it a nutty flavor, then boileld to soften. I’ve tried peukolt with pork, as he had shown me, and then with bear, wish is to die for! …I was invited for paprikash couple weeks ago, which is exactly the same, except in Peukolt, you brown and in paprikash you just start boiling. He just got back from a semester teaching at the local medical school and brought me a bottle of pear pahlinka and large jars fresh Hungarian paprika (makes great BBQ sauce, too!) and that fresh Hungarian paprika, which has that sweet tang at the end, is what makes GREAT peukolt!

  8. Juls (Pepper and Sherry)

    This looks lovely! As fates would have it, I was planning on a pork goulash next week and having looked through numerous recipes and seeing so many differences, I too was pondering what actually defined a goulash! I wish I had venison to hand. Sadly I don’t but this has all the same made me more determined to enjoy the goulash that I do make next week!
    And I like the idea of, if your stew is thin enough, cooking the dumplings in it. I imagine that would be incredibly tasty.

  9. Donna Cameron

    Hey, great recipe. We had it for dinner tonight, made with an antelope roast. I have never made pasta before, and that was quite fun and easy. Kids loved the homemade noodles.And my youngest daughter absolutely loved the goulash. I did add two finely chopped carrots to sweeten it up, and a splash of red wine to deepen the flavors a bit. It was a hit, and very different from the antelope pot roasts we usually eat. Thanks for the inspiration.

  10. Karen

    that’s so funny, I just blogged the same thing :) bet yours was way better though ! Your csipetke definitely look better than the mess I made !

  11. Hans

    That’s very close to the version my dad used to make. He was German, but the family recipe comes from Austria.

    He always put in mushrooms and a few cubed red potatoes as well. There was a little more broth than what is in your photo, and he left the meat more or less in cubes rather than mashing it, but other than that, your recipe looks like what I grew up with. And the flavor… MY GOD. Nothing like it after a day spent out in the cold.

    People look at me funny when I tell them how much paprika I use. It almost becomes a thickening agent, but it makes all the difference. Matthew might not have been joking.

  12. Dave in Maine

    Yeah, that’s about the right recipe. It’s in the nature of goulash for the recipe to vary from person to person and village to village, so one should not feel bad about not hewing exactly to one recipe or another.

    I’m personally a bit more fond of paprikash myself, particularly chicken. I, my dad before me, and his mother (who came over from Austria-Hungary) make and made this with the larger dumplings – half a teaspoon to a whole teaspoon of the same dough you describe. Both sides of my family come from the borderlands of Austria and Hungary and from a farmer’s tradition of scrimping and saving, so we make the dough with only one egg and some water. The same dough makes excellent drop-from-the-spoon noodles cooked directly in a soup (with a slightly wetter dough) or, with a slightly drier dough, grated across the second-largest-hole side of a box grater to make pea-sized noodles (“gehrschtel”) which are dried before adding to the soup for cooking. These soups are usually clear broth – usually chicken, sometimes beef – with meat, onion, celery, carrot and parsley the usual ingredients. My dad and I are fond of serving such with potato pancakes alongside.

    When making chicken paprikash, I like to brown the chicken skin in its own fat, first, then sweat lots of onions in the same, then cook with celery and carrot and the dumplings in the paprika-sour cream-a little stock. The key is going low and slow with this, too, because too high a heat will break the sour cream and make the dish a bit less visually appealing, though no less tasty.

    And all of this is ideal for dinner after a day of late-season hunting.

  13. Rhonda

    I have aLOT of venison stew meat and aLot of paprika my husband bought from Hungary…This recipe is definitely in my future!

  14. Marshall MacFarlane

    I make chicken paprikash pretty frequently but I see goulash and dumplings in my near future. This stuff looks kick-ass

  15. Susanna Farago

    Hank, congratulation to your website and your extended research on Hungarian recipes.
    I am a full booded, first generation Hungarian. You are right about the different gulyas ingredients, in different kitchens. I love that… beans Hell No!
    I want to clarify one thing. The Name of your dish in the picture above is not Gulyas it is Porkolt. (With umlauts) or paprikas.
    The Gulyas is a stew (heavy soup) with potatoes, carrots, parsnip etc.
    the recipes are great, and as other people mentioned each family add their own seasonings and passed down to generations.
    Happy cooking to all!

  16. Debbie T.

    I just cut up a “ham” which produced about 4.5 lbs. of cubes. Should I simply double all the remaining ingredients? How long will it take to cook? I’m making it now—only ingredients missing is the hot paprika so I’ll use all sweet.
    Thanks! Love the site!

  17. adrienn

    Hi the chipetke does not come with the gulyas (goulash). The csipetke goes into soups and does not contains any eggs.
    This called nokedli or dumplings what requires 1 tablespoon oil as well. And you do not wait as soon as you made the dough start to cook it otherwise it will be too chewy. The dough has to be very soft really sticky.
    For the venison porkolt (goulash) it is very important the red vine. You cook it with red vine what makes the meat very soft and brings out the taste of the venison but will not become too meaty.
    First you satee the onions then the meat and add the paprika then the vine and small amount of water. You cook it on the slow gas. Even if it takes ages you cook it as slow as you can.

Leave a Reply


*