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13 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.

  8. Nic Neufeld

    We like to cook gulyas over an open fire with a pot and tripod stand. It stems cowboy food (like American chili) in central Europe and is often prepared in the outdoors from what I’ve heard. If you can find a good bit of palinka or slivovitz, even better!

    I’ll be trying it out with venison when things thaw out here…

  9. thomas gromadski

    Thank you for sharing your recipe with us. I’m in the mood for Goulash so I’m going to try yours. I see you like to make big cut of meats does this make a difference in cooking smaller cuts like 1″ – 1 1/2″ pieces. thank you will see if this is a cook again meal Tom ps I like that this make for up to 8 that’s a plus.

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