Goulash w/ Venison, Red Wine, & Brick Cheese

This Venison Goulash consists of yellow onion, garlic, jumbo shells, broth,
tomatoes, Worcestershire sauce, red wine, brick cheese, and parmesan. Although
you can easily swap out any pasta shape of choice and cheese that you have on
hand or that fits your own personal tastes and preferences. One of the fun
things about cooking is making recipes your own! You can also substitute
seafood, instead of red meat, or green lentils for a vegetarian options. I'd
recommend French green lentils. Although any semi-hard legume would work in this
dish.

Servings: 6 servings

Author:

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Course:

Main Course

Cuisine:

Hungarian

Instructions

1 Add about 4 inches of water to a large pot and bring to a boil over high heat.
2 Cook pasta according to the manufacturer's instructions. This typically entails
boiling for about 8-12 minutes, or until barely al dente.
3 Drain the pasta and set aside.

You may want to stir it occasionally to keep the noodles from sticking together.
4 While the pasta is cooking, preheat a cast iron skillet on medium-high heat. Add
the venison, diced yellow onion, minced garlic, and a dash of salt and pepper.
5 Sauté until the venison begins to brown, about 10-15 minutes.
6 Add the broth, tomatoes, Worcestershire sauce, wine, cumin, coriander, and
smoked paprika (everything except for the pasta and cheese) to the venison
mixture. Simmer on medium-high heat for about 20 minutes, or until the broth has
reduced to your liking.

I like to cook mine down pretty far because I like to eat everything with a
fork, rather than a spoon. But a lot of goulash will retain a decent amount of
liquid, if you want to cook down less.

If you started out using a cast iron skillet for the meat, it can be a good idea
to switch to another type of large sauté pan or even a medium-sized pot. This
will keep the broth from eating away at the seasoning on the cast iron. If yours
is well-seasoned, it might last for this amount of time. Although just make sure
to clean and reseason really well afterwards!
7 Stir in the macaroni and sprinkle with cheese. Serve immediately or refrigerate.

Goulash w/ Venison, Red Wine, & Brick Cheese

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook