As a hunter, of course I need to have ways to prepare my wild game into yummy food. We eat wild game about once a week, and in my house one of the favorites is in the form of goulash soup. This is how we make it around here. Most of the time this will last for dinner and lunches the next day for hubby and I if our son isn’t too hungry. This is a great recipe for a cool or rainy day. It’s also super yummy cooked in a big kettle on the open fire when we are camping.
Ingredients:
- 2 pounds of goulash meat*
- 1 large onion diced
- 2 bell peppers diced
- fresh or frozen minced garlic
- goulash spice to taste
- 12 Cups of water
- 3 pounds of potatoes
- 3-4 large carrots
- instant mashed potatoes or cornstarch slurry
Prepare:
To Make the goulash. prepare your meat. Remove any silver skin and cut into bite size pieces.
Heat a bit of oil in the bottom of your pressure cooker (you can do this in a regular Dutch oven but you will need to cook it longer) add the meat, onions, bell peppers and garlic to the pot. Season with salt and pepper and cook until browned, add the water and goulash spice. I I use the whole recipe for mine. Cook in the pressure cooker for about an hour. While the pressure is coming down peel and dice the carrots and potatoes. Add to the pot and bring up to a boil until the potatoes are done. Serve in a bowl with a few noodles if you want. Yes my family likes noodles and potatoes in their goulash soup. If you want your goulash a little thicker you can either thicken with a few mashed potato flakes. Instant Mashed potato flakes may sound strange but they make a great thickening agent. We never eat instant mashed potatoes here, but I always have them for thickening soups.
*Any wild game will do, or even domestic pork. We like to use Roe deer which is what we usually have the most of.
Goulash Spice**
- 3 Tbs Sweet paprika
- 2 Tbs Hot paprika
- 1 Tbs smoked paprika
- 1.5 Tbs dried marjoram
- 1 Tbs garlic powder
- 1/2 Tbs onion powder
- 1/2 tsp black pepper
Mix the ingredients and store in an airtight container until ready to use. Will keep in a cool dark place for about 6 months.
** Feel free to play with the recipe. If you prefer it hotter you can increase the amount of Hot Paprika and reduce the others, or use more smoked if you really like that flavor.
Let me know if you try this and how it turns out for you.
Goulash soup with Spatzle
(a homemade dumpling like noodle)