Venison Goulash Soup

Name: Venison Goulash Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 2 kg venison stew meat; 100 g smoked bacon; 200 g onion; 1 pc tomato; 1 pc bell pepper; 1 pc hot pepper; 400 g potato; 300 g carrot; 28 g garlic; 5 g paprika powder; 3 g caraway seeds; 2 g black pepper; 3 pcs bay leaves; 5 pcs juniper berries; 2000 ml broth

4 SERVINGS

Buy all ingredients right below the recipe

Ingredients

2 kg venison stew meat
100 g smoked bacon
200 g onion
1 pc tomato
1 pc bell pepper
1 pc hot pepper
400 g potato
300 g carrot
28 g garlic
5 g paprika powder
3 g caraway seeds
2 g black pepper
3 pcs bay leaves
5 pcs juniper berries
2000 ml broth

Steps

1
If using diced meat, it's simple; if using bone-in meat, debone it, dice it, and use the bones as well.
2
Cut the meat into 2x2 cm cubes and cook it in the traditional stew (pörkölt) style, using rendered diced smoked bacon as fat. Season with diced bell pepper and tomato, as well as the listed spices: bay leaf, pepper, caraway, and paprika.
3
When the meat is almost completely tender, about 80-90% cooked, add the peeled and diced carrots, then 5 minutes later, the potatoes.
4
Pour in the broth, check for saltiness, and cook together.
5
Serve the goulash with good sourdough bread and sliced hot pointed peppers.
6
Naturally, it can also be made from other game meats like deer or wild boar; just make sure to choose a cut that isn't dry.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!