Venison goulash from The New York Times Cookbook (1961) by Craig Claiborne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • daiva_bt1h39 on January 27, 2026

    Loved making a recipe from my Mother’s 1961 NYT cookbook. So simple but absolutely delicious. Added sage and bay leaves, with cornstarch at the end. Comfort food at its finest.

  • IowanCorn on January 04, 2026

    It takes some time to cook, but the venison is fork-tender after the end of the cook time, I used a tablespoon of cornstarch to thicken up the sauce before I added the sour cream. This is one of the best dishes I've had of venison roast, and heartly recommend this.

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