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Welcome, Friend,
Below is my great grandmother’s venison goulash—made the way it always was, slow and simple, meant to warm the body after a long day outdoors. Recipes like this were passed down long before they were written, shared around the table after a successful hunt and carried forward through generations.
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I’m glad it found its way to you. May it bring warmth to your home, nourishment to your body, and a moment of rest by the hearth.
Venison Goulash Recipe
INGREDIENTS:
1 lb ground venison
2 C. egg noodles (uncooked)
1/2 C. onion (chopped)
2 Tbsp Butter
16 oz. can whole tomatoes (cut up, juice reserved)
16 oz. can kidney beans (drained)
8 oz. can tomato sauce
16 oz. can diced potatoes
2 tsp venison seasoning
DIRECTIONS: Cook noodles according to package directions. Rinse and drain. Place in a greased 2 quart casserole pan. Season meat. In medium skillet, cook meat and onion in butter over medium heat, until meat is done and the onions are tender. You may need to add additional butter. Add meat mixture and remaining ingredients to noodles. Mix well; cover. Preheat oven to 360 degrees and cook for 35-45 minutes until done.
VENISON SEASONING:
1/4 C. Flour
1 1/2 Tbsp Paprika
2 Tbsp Garlic Powder
1 Tbsp Thyme
1/2 Tbsp pepper
1 Tbsp Onion Powder
1 Tbsp Oregano