We love a hearty goulash on a cold night. It’s the ultimate comfort food, made even more delicious by using venison and bacon.
Ingredients
- 2 tbsp Olivado extra virgin avocado oil
- 500 g New Zealand farm raised venison stew meat cut into chunks
- 125 g Farmland thin sliced streaky bacon diced
- 2 onions diced
- 3 garlic cloves diced
- 1 tbsp smoked paprika
- 2 tbsp Chantal Organics tomato paste
- 1 red capscium chopped
- 2 cans Chantal Organics chopped tomatoes
- 1 cup hot stock vegetable or beef
- 3 Superb Herb bay leaves
- salt and pepper to taste
Serve with
- ½ cup Superb Herb parsley chopped
- ½ cup sour cream
- cooked potatoes
Instructions
- In a large pot or nonstick wok over high heat add 1 tablespoon of oil. Add half the venison and sear until brown all over, about 3 minutes. Remove venison with a slotted spoon. Add the remaining oil and venison and repeat, then remove with a slotted spoon.
- Turn the heat down to medium, add bacon and onions, and saute for 5 minutes. Add garlic, smoked paprika and tomato paste and fry for a further minute, stirring so it doesn’t stick to the bottom.
- Return the venison to the pot, add remaining ingredients and gentle simmer for 90 minutes, until the venison is fork tender. (Alternatively transfer stew to a crockpot.) Discard bay leaves then season with salt and pepper.
- Ladle into bowls with sour cream and fresh parsley.