Ground Beefvenison Goulash Recipes

VENISON GOULASH

Steps:

• In a 5-quart pan, heat enough oil to coat the bottom over medium-high heat. When the oil begins to shimmer, add ground venison to brown, breaking up large pieces with a wooden spoon. Season with a pinch of salt.
• Add onion, bay leaf, and a pinch of salt. Cook for 5 minutes, or until the onion becomes translucent, stirring occasionally. Add minced garlic and tomato paste and stir for 30 seconds.
• Stir in remaining ingredients (except the seasoned salt and cheddar cheese). Bring to a simmer and cover. Cook for 25 minutes on low or until the macaroni becomes tender and the liquid is absorbed. Stir occasionally and make sure you have enough liquid for the pasta to cook, adding more stock/water as needed. If the goulash is too loose in the end, allow to cook partially uncovered for a few minutes.
• Remove goulash from heat and season with seasoned salt and pepper. Stir in shredded cheese. Serve with extra cheese sprinkled on top.

GROUND BEEF/VENISON GOULASH

Steps:

• In a large pot, heat water to a boil.
• While waiting for the water to boil, in a medium to large sized skillet, heat olive oil on medium high heat; add onion, green pepper, minced garlic, and crushed red pepper and cook until onion is transparent.
• Add ground beef, salt and pepper, and cook mixture on medium high heat until no pink is showing in the meat; drain.
• Return the mixture to the skillet, add tomato sauce, and simmer.
• Cook macaroni according to directions on box then drain and rinse.
• Add macaroni to ground beef mixture and serve.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

VENISON GOULASH

Steps:

• Cover the meat in the flour.
• Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
• Add the meat and brown well.
• Add all the remaining ingredients.
• Stir well, cover and simmer gently stirring occasionally until the meat is tender (about two to three hours) Add water if liquid reduces too much, there are ought be a half cm of liquid over the meat.
• Taste and add salt if necessary. Serve hot.