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10 responses to “Hungarian Venison ‘Goulash’”

  1. Chris

    I am really not a fan of caraway seeds. Is there anything that can work as a substitute?

  2. Ward Horack

    Hank, you said “lots of Paprika”. Okay but what kind? I often use Spanish paprika (pimenton) – dolce, agridulce and picante – and love it.

    But I have had (allegedly Hungarian) goulash in restaurants in London, New York and Vienna and have found no distinguishing flavour. All are very rust red in colour but is that it?

    I have also bought Hungarian paprika powder a couple of times, tasted it straight and used it in the occasional stew. It might as well be chalk. What am I missing?

    Ward Horack


  3. Dawn

    How ironic! I was looking for recipes for venison, when I came across your name. And what’s the first recipe I see, Hungarian Goulash! I just made my mom’s goulash last week except I used venison. It was delish!!! The recipe varies slightly from the one you posted, but you’re right on with lots of onions and lots of paprika!

  4. Horsedoctor

    I do a very similar version that includes a little less onion and a couple cups of chopped mild to medium peppers. Great groceries!!!

  5. Nicole

    This looks sooo good & I have a freezer stocked full with venison, courtesy of Dad. Thanks for the great recipes!

  6. Antonia

    I am making this tonight with venison!

    Do you have any suggestions on what kind of red wine would be best to use?

  7. Martin H

    This is a great recipe – I’m using it with anonymous wild deeer from a Hertfordshire farm shop. My Austrian friend advises equal quantity onions and meat, and that works well with pork and beef too. Hungarian paprika has a nuttier or smokier flavour than the spanish dolce, but the dolce is a good enough substitute. Usually I pop in just a handful of 1/4″ cubes of turnip and parsnip – they cook down and add a little sweetness into the mix – but this time I just followed the recipe and let it speak for itself. It’s so tempting to add in juniper berries and sliced peppers and bits of potato etc – but you can always have those as a side. Preference is buttered noodles tossed with finely chopped chives and parsley. And being thoughtful of others I always save the wine for the chef. Thank you.

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