Venison Goulash

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.

• Ground Venison: Venison comes from deer and it is a very lean and low fat protein (typically 95/5% fat). You can substitute ground beef, other wild game, or meatless crumbles for a similar taste.
• Yellow Onion: This should be chopped into small pieces. Yellow onions are strong in flavor and great for cooking down in sauces and stews. You can use a white onion, sweet onion, or even shallots in its place.
• Green Bell Pepper: Be sure to wash your pepper and chop it into small pieces (the same size as your onion). I do not recommend substituting for other colored peppers.
• Garlic: Grated fresh garlic cloves are best in this recipe. You can substitute for garlic powder, but keep in mind the garlic flavor will not be as pronounced.
• Tomato Sauce: This is made from puree and NOT the same as marinara or spaghetti sauce so do not swap them out.
• Stewed Tomatoes: These are tomatoes that have been cooked and canned with the addition of sugar, seasonings, and spices. They ARE different from diced tomatoes and crushed tomatoes, again do not swap them.
• Water: This helps to bring our sauce together.
• Worcestershire Sauce: Adds a great savory flavor to the goulash.
• Italian Seasoning: This is a delicious blend of dried herbs including rosemary, basil, oregano, thyme, and marjoram.
• Salt and Black Pepper: Season to your taste preferences or follow my recommendations.
• Elbow Macaroni: These are iconic for goulash in Michigan. You can also use mini shells, bowtie pasta, ditalini, orecchiette, and other small shapes. Feel free to opt for gluten free as well.
• Medium Cheddar Cheese: This ingredient is a must. Feel free to swap it for sharp or even white cheddar varieties.

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

Here’s a quick summary of the steps, the recipe card will have more details.

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.

More Cozy Dinner Recipes You Might Enjoy:

• Cornbread Chili Skillet
• Beef Enchilada Soup
• Creamy Italian Sausage Pasta
• Beef and Vegetable Soup
• Baked Chicken and Broccoli Pasta
• Browse all of my dinner recipes.

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