You can't use regular paprika in this elk venison goulash recipe, which doesn't have much flavor – Hungarian paprika is a must. I love goulash over egg noodles, and if you have time, homemade noodles are the best. The intense tomato and meaty flavor in this recipe screams umami, while the cooked down onion gives the sauce great body. This classic Eastern European dish will become a family favorite.
Prep time: 10 minutes
Cook time: 3 hours
- 2 pounds elk (or deer) venison roast
- 2 large onions, sliced
- 2 tablespoons oil, separated
- 2 teaspoons Hungarian sweet paprika
- 1 (6-ounce) can tomato paste
- Kosher salt, to taste
- ½ teaspoon black pepper
- 2 cups water or beef broth
- 4 cloves garlic, minced
- ½ teaspoon dried marjoram
- Chopped parsley
- Cooked pasta, egg noodles or mashed potatoes
- Cut elk or venison roast into 1-inch cubes. You don't have to remove the silver skin – it will soften and give the meat a nice texture later. Combine Hungarian paprika, 2 teaspoons of kosher salt and black pepper, and then coat meat with seasonings.
- Over medium-high heat, heat 1 tablespoon of oil in a pan. Brown meat on all sides; do not overcrowd the pan and cook in batches. Set aside.
- Lower heat to medium and add 1 more tablespoon of oil. Add onion and sweat until translucent, about 5-7 minutes. Then add cooked meat to the onion, along with tomato paste and garlic. Stir for 1 minute to allow garlic to become aromatic, but do not brown. Add water or broth and marjoram. Bring to a simmer, cover and cook for about three hours or until venison is moist and tender. Stir occasionally to prevent the bottom from sticking and burning.
- Season to taste and serve with pasta, egg noodles or mashed potatoes. Garnish with chopped parsley.