This old fashioned Venison Goulash recipe is a delicious, one pot meal, for when you need to feed your family on a budget. It is made with ground venison, a tomato-based sauce, and elbow macaroni. Enjoy this Michigan classic on the coldest winter days.
Serve it alongside some rolls or my no knead focaccia recipe.
What is American Goulash?
American Goulash is a humble, old fashioned, Midwest dinner recipe. It’s a simple dish that combines ground beef (in this case ground venison), a tomato-based sauce, and elbow macaroni. American goulash is known for being an inexpensive, one-pot dinner that can feed your family or a crowd.
Venison Goulash Ingredients
Keep reading for crucial information on each ingredient and potential substitutions.
Equipment Needed
- Large Pot: I use my 7 quart cast iron dutch oven. It is large enough to cook the goulash without any spillovers.
How to Make Venison Goulash
1. BROWN THE MEAT: In a large pot or Dutch oven, brown the ground venison, yellow onion, green bell pepper, and garlic. Don’t forget to drain off any excess liquid and grease.
2. SIMMER: Add the tomato sauce, stewed tomatoes, water, worcestershire sauce, Italian seasoning, salt and black pepper, and simmer for 10 minutes.
3. ADD ELBOW MACARONI: Add the uncooked elbow macaroni and simmer for 10 to 15 more minutes until they are cooked and tender.
4. STIR IN THE CHEESE: While the goulash is still piping hot, mix in the sharp cheddar cheese. Let it rest 5 minutes before serving!
Storing Information
Any leftover goulash you have should be stored in an airtight container and in the refrigerator for up to 4 days. Easily reheat it over the stove or in the microwave until warm.
I do not recommend freezing goulash because once it thaws and has been re-warmed the noodles become a mushy mess.
Frequently Asked Questions (FAQ’s)
More Dinner Recipes You Might Enjoy:
Venison Goulash
EQUIPMENT
- large pot - Dutch oven with lid
INGREDIENTS
- 2 pounds ground venison
- ½ yellow onion - finely diced
- 1 green bell pepper - finely diced
- 4 cloves garlic - grated or minced
- 30 ounces tomato sauce
- 30 ounces stewed tomatoes
- 3 cups water
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons Italian seasoning
- 2 teaspoons salt - or to taste
- 1 teaspoon black pepper - or to taste
- 3 cups elbow macaroni - uncooked
- 1 cup medium cheddar cheese
INSTRUCTIONS
- To a large pot or Dutch oven, add the ground venison, yellow onion, green bell pepper, and garlic. Cook over medium to high heat until beef is browned and crumbled, about 5 minutes.NOTE: Drain excess grease and moisture from the ground beef mixture and discard.
- Add tomato sauce, stewed tomatoes, water, worcestershire sauce, Italian seasoning, salt and black pepper. Cover the pot and simmer over medium heat for 10 minutes.
- Add the elbow macaroni and continue to simmer for 10 to 15 minutes. You will want to stir the mixture frequently and check the macaroni (it should be tender when finished).
- Stir in the medium cheddar cheese. Allow the goulash to rest for 5 minutes before serving.
RECIPE NOTES
Storing Information
- Refrigerated, in an airtight container, for up to 4 days.
- Easily reheat it over the stove or in the microwave until warm.
- Freezing goulash is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
