Servings: 4
Easy Venison Goulash (30 Minute Dinner!)
An easy one pot recipe for a meaty Venison Goulash (Americal style). It's the perfect weeknight comfort food dinner!
Ingredients
- 1 pound ground venison
- 1 small-medium onion, finely diced
- 1 bell pepper, any color, diced into ½ inch pieces
- 1 tablespoon olive oil
- 3 cloves garlic, minced or pressed
- 1 tablespoon Italian seasoning
- ½ teaspoon each salt and pepper
- 1 tablespoon Worcestershire sauce, (skip if you don't have it)
- 1 14- ounce can petit diced tomatoes
- 1 14- ounce can tomato sauce
- 1.5 cups beef broth
- ½ pound elbow macaroni, uncooked (½ of 1-pound box)
- 1 cup grated extra sharp cheddar cheese
- optional: fresh herbs for garnish
- 4-quart pot with a lid or Dutch oven
- Tongs and a paper towel (for absorbing extra liquid from the venison)
Instructions
- Preheat your Dutch oven or pot to medium-high heat, then add the olive oil, ground venison, diced pepper, and diced onion. Let it cook undisturbed for about 5 minutes to let the meat brown, then use a spatula to break up the meat. Cook for another 5 minutes, or until the venison is browned on all sides. If there is a lot of liquid released, soak it up with a paper towel and discard.
- Add the minced garlic, Italian seasoning, salt and pepper, stir, and cook for another minute.
- Add the diced tomatoes, tomato puree, broth, elbow macaroni, and Worcestershire sauce. Stir, cover with a lid, and cook on medium-low heat for 12-14 minutes, or until the macaroni is cooked through.
- Stir in the shredded cheese, adjust the flavor with salt and pepper if needed, and serve hot.
Video
Notes
- Make sure to brown the meat well, you want all those brown bits stirred into the broth for extra flavor.
- Try adding a splash of dry red wine to deglaze the pan after browning the venison.
- Keep an eye on the liquid level after about 10 minutes of cooking. If your heat is too high or if your lid is not on tightly, your liquid might evaporate and you might need to add a bit more broth or water for the macaroni to cook through.
- Make it more meaty: use 1.5-2 pounds of venison.
- Make it healthier: add a few stalks of celery, finely diced carrots, or use 2-3 bell peppers to add a bunch of veggies; use whole wheat, protein pasta, or chickpea pasta.
- Add a little depth of flavor by stirring in 1-2 tablespoons tomato paste and/or a tablespoon of smoked paprika.
- Add a little spice: saute a diced jalapeño or stir in red pepper flakes before serving.
- Double the recipe, if you want.
- Want dairy-free goulash? Skip the cheese, or stir in a cornstarch slurry during the last minute of cooking to thicken the goulash a bit (in a small bowl whisk together 1 teaspoon cornstarch and a few tablespoons of water).
Nutrition Facts
Calories 613kcal (31%)Carbohydrates 60g (20%)Protein 43g (86%)Fat 23g (35%)Saturated Fat 10g (63%)Polyunsaturated Fat 2gMonounsaturated Fat 6gCholesterol 119mg (40%)Sodium 1613mg (70%)Potassium 1248mg (36%)Fiber 6g (25%)Sugar 11g (12%)Vitamin A 1825IU (37%)Vitamin C 59mg (72%)Calcium 315mg (32%)Iron 7mg (39%)
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