I’d eaten venison years ago in Arizona and was never impressed with it. Maybe it was the way it was cooked or seasoned. Since living in Germany, venison is a way of life. They make venison sausage, goulash, loin roast, and on and on. These tasty treats are available year-round but most popular during the winter months. We actually live near a Hunting Camp where I can buy fresh venison year-round.
Of course, I had to do some research and experimenting. I finally came up with this deliciously flavorful soup that warms your belly and has tons of natural vitamins. I used my Basic Bold Tomato Sauce and cooked the goulash in my dutch oven.
An alteration I made to this unique recipe was to create my own “Worcestershire Sauce.” Most goulash recipes call for this ingredient, but store-bought usually contains things like gluten and soy. I added the ingredients directly to the soup, but you can double this Worcestershire recipe and mix it in a bottle instead. Add 1/2 to the goulash and store the other half in the fridge for future recipes––like making those super hamburgers or meatloaf. Check it out and let me know what you think.
- Goulash Soup
- 2 lbs venison meat cubed or beef cubed!
- 4 cups organic beef broth or 4 cups of water
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 yellow bell pepper diced
- 3 carrots sliced
- 4 medium potatoes cubed
- 2 large fresh tomatoes diced
- 1 large onion diced
- 1/4 cup avocado oil or coconut oil
- 1 1/2 cups organic tomato sauce
- 6 oz can organic tomato paste
- 1 Tbsp red pepper flakes
- 3-4 bay leaves
- 3 cloves garlic pressed
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 cup Hungarian sweet paprika
- 1 tsp smokey paprika or chipotle (optionsl)
- 2 tsp salt more if needed
- 1/2 tsp ground pepper
- 1/4 cup coconut sugar
- 1/4 cup potato flour optional: for thickening
- Worcestershire Sauce (single serving)
- 1 Tbsp water
- 1/4 cup organic Apple Cider Vinagar
- 1/8 tsp onion powder
- 1/8 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp mustard powder
- 1 Tbsp coconut amino
- Step 1 Goulash Soup
- Step 2 You can do this in a Crockpot (leave on low for 6-8 hours) or in a dutch oven. I like the dutch oven approach, so I don’t have to wash a bunch of dishes…everything goes right into one pot! You can cook it on top of your stove on medium for an hour then on low for 3 hours or in a preheated oven at 275 degrees for 5-6 hours. Just give it a stir now and then.
- Step 3 I like to prep all my veggies first so I can roll with it, so clean and cut your veggies, rinse and set aside…peppers, carrots, potatoes, tomatoes, onion, oh yeah!
- Step 4 Heat a large dutch oven on high, add the avocado or coconut oil and sear the cubed meat until browned.
- Step 5 Make sure you have the dark brown leavings from the venison left in the dutch oven. Then, add 4 cups of water or 4 cups of organic beef broth to the browned meat. Meanwhile, continue chopping your veggies.
- Step 6 Add tomato sauce, tomato paste, pepper flakes, garlic, cloves, bay leaves, nutmeg, Hungarian sweet paprika, smokey/chipotle paprika (if using), salt pepper, and coconut sugar. Don’t forget the ingredients for the Worcestershire Sauce. Give it a stir!
- Step 7 Add all your chopped veggies and give it a nice mixing. Cook as suggested above.
- Step 8 If you want a thicker soup, during the last cooking hour, in a small bowl, place 1/4 cup of potato flour and 1/3 cup cold water and mix until it forms a smooth paste. Add a 1/4 cup of the hot soup liquid to the potato flour mixture and blending well. Drizzle this into the goulash and stir thoroughly. Continue cooking the last hour and give it a stir now and then.
- Step 9 Worcestershire Sauce
- Step 10 You can add the ingredients directly to the soup as I did or you can double it by mixing the ingredients in a bottle or jar and shaking it well. Add half to the Goulash and store the other half in the fridge. This is great for hamburgers!