NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: https://mag.outdoornebraska.gov/i/377644
72 NEBRASKAland • OCTOBER 2014 PHOTOS BY JENNY NGUYEN G oulash dates as far back as the medieval ages in Hungary's history. It is a thick soup made of beef, veal or lamb, created and eaten by the cattle herders of Hungary during long cattle drives to European cattle markets. These cowboys butchered extra or weaker cattle on their journey, which provided them meat for their gulyás, which today refers to both the cattlemen and the soup; "gulyás" means "herdsman" in the Hungarian language. Goulash is often seasoned with Hungarian paprika, caraway and tomatoes. To make the soup thicker, potatoes and vegetables are also thrown in. Our recipe is a simple one that incorporates both traditional ingredients and American influences. It's less of a soup and more of a sauce, perfect over egg noodles and a great way to utilize tougher cuts of venison, especially parts of the hindquarters and shoulders with lots of silver skin and ligament. Serve venison goulash this fall and winter. It will become a family favorite. Servings: 8 Prep Time: 15 minutes Cooking Time: 2-3 hours Ingredients: • 2 tablespoons of vegetable oil, divided • 2 large onions, sliced • 2 tablespoons of Hungarian sweet paprika (not regular paprika) • 2 teaspoons of kosher salt • 1 ⁄2 teaspoon of ground black pepper • 3 pounds venison stew meat, cut into small cubes • 1 can (6 ounces) of tomato paste • 1 1 ⁄2 cups water • 1 clove garlic, minced • 1 teaspoon of kosher salt • egg noodles (follow package directions) 1. Over medium heat, heat 1 tablespoon of vegetable oil in a large Dutch oven or pot and cook onions until they soften, stirring frequently. Remove onions and set aside. 2. In a medium-size bowl, combine Hungarian paprika, black pepper and 2 teaspoons of kosher salt. Then coat venison cubes in the spice mixture. 3. In the same Dutch oven, add the last tablespoon of vegetable oil. Cook venison until it's brown on all sides. 4. Then add tomato paste, water, garlic and remaining teaspoon of kosher salt. Reduce heat to low. Cover and simmer for 1 1 ⁄2 to 2 hours, or until the venison is tender, stirring occasionally. If you want the stew to be thicker, remove the lid and continue to cook over low heat to reduce the sauce. 6. Serve sauce over egg noodles. Hungarian Goulash with Venison American cowboys love chili, but Hungarian cattlemen love goulash. Read Jenny's NEBRASKAland blog "Midland Musings" to see other stories from this NEBRASKAland regional editor. R " s r PHOT PHOTOS B OS BY JE Y JENNY NNY NGUY NGUYEN EN By Jenny Nguyen The slow simmering cooking process tenderizes tougher cuts of venison to make silver skin unnoticeable. Serve venison goulash over egg noodles or with your favorite starches, such as dumplings, potatoes, bread or spaghetti.