Venison Goulash
This Crockpot Venison Goulash is fast and easy to prepare. There’s not a lot of fussing, but there is a lot of flavor. Great for busy days!
Ingredients
- 1 lb venison backstrap or other red meat, still frozen
- 1 qt home canned Yukon Gold potatoes
- 1 qt home canned whole tomatoes
- 1 onion peeled and cut into rings
- 3 - 4 carrots peeled and sliced
- 2 cloves garlic minced
- 1 bay leaf
- 1/4 tsp thyme
- 1/2 tsp pepper
- 2 tsp paprika
- 2 tsp sea salt
- 4 tsp homemade beef bouillon
- 1 tbsp flour
- 2 c sour cream
Instructions
- Put the venison in the crockpot frozen.
- Slice the onion into rings and spread over the meat. Add the minced garlic, the peeled and sliced carrots, and the herbs and seasonings.
- Add the potatoes. If you are using home canned potatoes, don't rinse them first. The starch will thicken the gravy. If you are using fresh potatoes, peel and chop about 3 medium-sized ones and put them into the pot.
- Pour the tomatoes on top of everything. I used a quart (actually 2 pints, but it's the same thing) of tomatoes with the juice. You can use the equivalent amount of tomato products of your choice.
- And last but not least, throw the bay leaf in.
- Put on the cover and set to high.
- When you are ready to serve it, cut up the meat, add the sour cream, and blend til combined.
Notes
I like to serve this with some warm crusty sourdough bread and garlic butter. And if there's any leftovers, it makes a great filling for a pot pie!
Nutrition
Calories: 325kcalCarbohydrates: 35gProtein: 19gFat: 13gSaturated Fat: 7gCholesterol: 78mgSodium: 1130mgPotassium: 1186mgFiber: 6gSugar: 9gVitamin A: 9459IUVitamin C: 41mgCalcium: 141mgIron: 4mg
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