A rich Hungarian-style goulash made with venison, paprika, and sour cream.

Ingredients

Goulash:

  • bacon, chopped
  • 2-3 cups onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp caraway seeds, toasted and ground
  • 1 1/2 tablespoons sweet paprika
  • 1 teaspoon spicy paprika
  • 2 tablespoons minced fresh marjoram leaves
  • 1 teaspoon minced fresh thyme leaves
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2-3 cups golden chicken stock
  • 2 pounds venison stew meat, cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Herbed Spaetzle:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 3/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1/4 cup minced mixed herbs, such as parsley, chives, tarragon, or basil
  • 1 teaspoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon fresh lemon juice

Steps

  1. In a large saute pan, heat the olive oil and saute bacon and onions until caramelized.
  2. Add the garlic, caraway seed, and paprikas.
  3. Cook 1 minute.
  4. Remove to bowl.
  5. In same saute pan, add 1-2 tbsp oil and fry venison cubes.
  6. Add marjoram, thyme and bay leaf.
  7. Cook for 1 minute.
  8. Add the tomato paste.
  9. Deglaze with the vinegar and the stock and season with salt and pepper.
  10. Add onion/bacon mixture.
  11. Bring to a simmer, then bake in oven at 325 degrees for 2-3 hours until very tender, stirring occasionally and adding chicken stock/water as needed.
  12. Taste and adjust seasoning with salt and pepper.
  13. Serve with Spaetzle on the side.
  14. For Spaetzle: Combine the flour and salt in a large bowl.
  15. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth.
  16. Add the oil and mix well.
  17. Prepare an ice bath in a large bowl and set aside.
  18. Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot.
  19. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water.
  20. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water.
  21. Cook the dumplings, stirring, until they rise to the surface, about 5 minutes.
  22. Transfer with a long-handled spoon or strainer to the ice bath.
  23. Repeat with the remaining batter.
  24. Drain and place in a clean container.
  25. Melt the butter in a large non-stick skillet or saute pan over medium-high heat.
  26. When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine.
  27. Cook until the spaetzle is warmed through and the flavors are well blended.
  28. Remove from the heat and serve immediately.

Notes

  • May add 1 sliced green pepper and saute at end of onions.
  • The spaetzle can be prepared up to 2 hours in advance and kept tightly covered in the refrigerator until ready to assemble.