Venison goulash

Name: Venison goulash
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 300 g Waitrose Diced British Venison; 3 clove/s garlic, sliced; 2 tbsp sweet smoked paprika; 1 tbsp tomato purée; 2 tbsp red wine vinegar; 500 ml fresh beef stock; 400 g can chopped tomatoes; 1 tsp light brown soft sugar; 1 red pepper, deseeded and cut into chunks; 300 g tagliatelle, cooked; 4 tbsp soured cream; 25 g pack flat leaf parsley, roughly chopped

Delicious and hearty, this stew is perfect for chilly winter nights.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr 40 mins
Total time1 hr 50 mins

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2 tbsp olive oil
1 large onion, diced
2 x 300g Waitrose Diced British Venison
3 clove/s garlic, sliced
2 tbsp sweet smoked paprika
1 tbsp tomato purée
2 tbsp red wine vinegar
500ml fresh beef stock
400g can chopped tomatoes
1 tsp light brown soft sugar
1 red pepper, deseeded and cut into chunks
300g tagliatelle, cooked
4 tbsp soured cream
¼ x 25g pack flat leaf parsley, roughly chopped

Preheat the oven to 160C, gas mark 3. Heat the oil in a large ovenproof casserole or sauté pan over a medium-high heat. Fry the onion for 2 minutes. Pat the venison dry using kitchen paper and season, then add to the pan and fry for 2-3 minutes until turning golden. Add the garlic, then stir in the paprika and tomato purée and fry for 2 more minutes.
Add the vinegar, stock, tomatoes, sugar and a pinch of salt. Bring to the boil then lower to a simmer. Cover with a lid and put in the oven for 45 minutes. Stir in the red pepper and cook, uncovered, for a final 45 minutes, until the venison and vegetables are tender and the sauce has thickened.
Allow to stand for 5 minutes before serving with tagliatelle, a little soured cream and a scattering of parsley.