Venison goulash (Szarvasgulyás) from Culinaria Hungary (page 221) by Aniko Gergely

  • caraway seeds
  • carrots
  • marjoram
  • onions
  • paprika
  • potatoes
  • venison
  • lard
  • parsley root

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

  • nicolepellegrini on March 10, 2018

    This was good for a change of pace from the usual venison stew, though I will make a few changes next time to improve the flavor. Primarily I would flour and brown the meat first, both for better flavor and visuals and to add some thickening to the sauce. I would also add more paprika to increase the seasoning a bit.

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