Venison Goulash
Diced venison simmered slowly with sweet paprika, peppers and caraway until it melts, served with boiled potatoes.
- Time2 hr 30
- LevelEasy
- Costabout £3.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 723kcal
- 48gcarbs
- 15.2gof which sugars
- 35.2gfat
- 12gsaturates
- 51.9gprotein
- 10gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half the oil in a large casserole over a high heat. Brown the venison in two batches for 5 minutes each, then lift out.
10 min - 2
Lower the heat and add the rest of the oil and the onions. Cook gently for 10 minutes until soft and golden. Stir in the garlic, both paprikas and the caraway for 1 minute.
10 min - 3
Add the tomato purée, tinned tomatoes, peppers and bay. Pour in the water and return the venison.
- 4
Cover and simmer very gently for 1 hour 45 minutes, stirring now and then, until the venison is tender and the sauce is thick and brick red.
105 min - 5
About 25 minutes before the end, peel and halve the potatoes and boil them in salted water for 15 to 20 minutes until tender, then drain.
20 min - 6
Season the goulash. Serve over the potatoes with a spoonful of soured cream and the parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
