Croatian Venison Goulash (Gulaš) Recipe

 

This Croatian venison goulash recipe or gulaš is from chef Julia Jaksic, a New York City chef of Croatian-American descent. She likes to serve this stew over a bed of polenta or palenta in Croatian (Romanianmamaliga would be great, too), but mashed potatoes or egg noodles work just as well. Compare this recipe with Romanian Veal Stew with Polenta Recipe.

 

Croatian Venison Goulash (Gulaš)

 

Total time: 4 hrs 50 mins

Preparation time: 20 mins

Cooking time: 4 hrs 30 mins

Venison is marinated overnight: 12 hrs

Yield: 8 to 10 servings Croatian Gulaš

 

Ingredients:

  • 5 pounds venison roast from the hindquarters, cubed into 1-inch squares
  • 2 large chopped white onions
  • 4 finely chopped garlic cloves
  • 1/4 cup olive oil
  • 1 large bay leaf
  • 4 cups chicken stock or water
  • 4 tablespoons sweet Hungarian paprika
  • Salt to taste
  • 3 tablespoons Vegeta
  • 1/4 cup peeled and sliced carrots (optional)
  • 1/4 cup sliced mushrooms (optional)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

 

Directions:

Place venison cubes in a nonmetallic container and rub them with onions, garlic, olive oil, and bay leaf, cover with plastic wrap and marinate overnight.

Remove bay leaf and sear meat on medium-high heat in batches using a large earthenware pot or large stock pot. There should be enough oil from marinating so meat doesn’t stick.

Return all seared meat and any exuded juices to the pot, and add stock or water. Bring to a boil, reduce heat and simmer on low, covered, for approximately 3 hours, stirring frequently, adding more stock or water, if necessary.

Add paprika and salt. Continue to cook for another hour or until the meat is tender and falling apart. Add the Vegeta, carrots and mushrooms, if using, and black and cayenne peppers.

Continue cooking until meat and vegetables are very tender. Serve over polenta, mamaliga, mashed potatoes or noodles.

Nutritional Guidelines (per serving)
614
Calories
14g
Fat
113g
Carbs
16g
Protein
See Full Nutritional Guidelines
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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