Wild Game Goulash Soup Recipes

Steps:

• 1. Place the venison in a large pot. Add the onions and garlic. Add some oil if the venison is dry. Brown the meat until it is done. Stir in the remaining ingredients except the macaroni. Bring to a boil. Reduce heat and simmer 15 minutes stirring occasionally. Stir in the macaroni. Cook 5 more minutes.

Steps:

• In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
• Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
• Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
• Add paprika, oregano, salt and pepper. Stir.
• Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done.
• Garnish with sour cream, chopped fresh dill and serve with pickles.

Steps:

• Combine paprika and oil in a 5-quart casserole with tight-fitting lid. Form into a mound in the center of the dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 2 minutes.
• Add onions and peppers and stir to coat with the oil and paprika mixture. Cook, uncovered, at 100 percent power for 3 minutes.
• Remove from oven and stir in 1 cup of the broth with all remaining ingredients except salt. Cover and cook at 100 percent power for 15 minutes.
• Remove from oven and uncover. Stir in remaining broth, re-cover and cook at 100 percent power for 10 minutes.
• Remove from oven and stir in salt, if desired. Serve over noodles.

Steps:

• Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
• Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
• Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).