Hearty Hungarian-style Venison Goulash Stew

Total Time: 5 hours 15 minutes

Yield: serves 6

Prep Time: 15 minutes

Cook Time: 5 hours

Ingredients

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• 3 lb venison chunks/cubes
• 1 onion, chopped
• 4 cloves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon ground caraway powder
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried oregano
• 1/4 cup balsamic vinegar
• 4 cups venison broth (can sub with chicken or beef)
• 15 oz tomato puree
• 3 tablespoons paprika
• 16 oz mushrooms, cut into quarters
• 2–3 tablespoons olive oil

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Instructions

1. In a heavy pot over high heat, brown the venison with a little oil until the meat is brown on all sides. Remove from the pot and set aside.
2. Lower the heat to medium, and add more oil to the pot, then the onion and garlic. Cook until the onions are softened, about 5-7 minutes.
3. Add the meat back to the pot, along with the salt, caraway, paprika, and oregano. Stir to combine.
4. Add the Worcestershire, balsamic, mushrooms, tomato puree and broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover, and cook for 4-5 hours until the meat is tender and the sauce has reduced.