Michigan Venison Goulyas Soup
Source of Recipe
the web
Recipe Introduction
This perfect cold weather pick-me-up has a heady aroma and is wonderful served with homemade spaetzles and a dollop of sour cream. Substitute thick egg noodles if desired.
List of Ingredients
1 teaspoon thyme
1/2 teaspoon caraway seeds
1 bay leave
1/2 teaspoon marjoram
1/2 teaspoon peppercorns
2 ounces bacon, chopped
Salad oil, as needed
8 ounces onions, diced
2 cloves garlic, minced
1 pound Venison shank meat, small dice (You may use beef, buffalo, turkey, veal or pork)
1/4 ounce (4 tablespoons) Hungarian Paprika
1 tablespoon tomato paste
2 tablespoons flour
1 1/2 quarts brown stock
1 cup potatoes, peeled and diced small
Salt and pepper to taste, as needed
Garnish: sour cream dollop and grated lemon rind Recipe
Make sachet by combining first five ingredients and tie up in a cheesecloth bag.
In a heavy bottom soup pot or crock, render the bacon with some oil over low heat. Raise the heat to medium, add onions and cook until carmelized, stirring very little. Add garlic and saute for 1 minute. Move mixture to the side of the pan and brown the meat gently turning each piece if necessary to ensure even browning. Remove beef and set aside.
Add the paprika to onions and garlic and saute the mixture briefly.
Add the tomato paste then flour and stir them in well.
Add the stock and spice sachet and bring the mixture to a simmer. Return the meat to the pan and simmer slowly for 45 minutes to 1 hour, or until the meat is tender.
Add the potatoes the last 15 minutes of cooking and continue simmering the soup until all of the ingredients are very tender.
Adjust the seasoning to taste with salt and pepper. Garnish with spaetzle, a small dollop of sour cream and grated lemon zest. Makes 10 servings.
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