Venison Goulash

Ingredients

• 1 lb. ground venison
• 2 tbsp. olive oil
• 1 medium yellow onion, diced
• 1 bay leaf
• 4 cloves of garlic, minced
• 1 tbsp. tomato paste
• 1 can diced tomatoes (15 oz.)
• 1 can tomato sauce (15 oz.)
• 1 tbsp. paprika
• 1 tsp. dried basil
• 1 ½ cups uncooked elbow macaroni
• 1 ½ cups unsalted beef stock
• 2 tbsp. soy sauce
• Lawry’s Seasoned Salt, to taste
• ¾ cup cheddar cheese, shredded, plus extra

Preparation

1. In a 5-quart pan, heat enough oil to coat the bottom over medium-high heat. When the oil begins to shimmer, add ground venison to brown, breaking up large pieces with a wooden spoon—season with a pinch of salt.
2. Add onion, bay leaf, and a pinch of salt. Cook for 5 minutes, or until the onion becomes translucent, stirring occasionally. Add minced garlic and tomato paste and stir for 30 seconds.
3. Stir in the remaining ingredients (except the seasoned salt and cheddar cheese). Bring to a simmer and cover. Cook for 25 minutes on low or until the macaroni becomes tender and the liquid is absorbed. Stir occasionally and make sure you have enough liquid for the pasta to cook, adding more stock/water as needed. If the goulash is too loose in the end, allow it to cook partially uncovered for a few minutes.
4. Remove goulash from heat and season with seasoned salt and pepper. Stir in shredded cheese. Serve with extra cheese sprinkled on top.