Over the coming weeks and months, Essentials aims to continue with clever food strategies, supportive ideas to share with your family. This Venison Goulash with Homemade Sour Cream recipe can also be made with beef or lamb, ideally saving money by use of cheap meat cuts or leftover meat that might be stored in the back of your freezer. Preparation is relatively simple yet the result is highly desirable with  fragrant aromas that fill the home during cooking and ultra tender meat once ready for serving.

Venison Goulash with Homemade Sour Cream

Serves 6-8

2kg Australian venison rump, cubed
Extra-virgin olive oil
4 cups brown onions, thinly sliced
4 garlic cloves, crushed
3 red peppers, deseeded, diced
1 tbsp sugar
2 tbsp caraway seeds, toasted, crushed
2 tsp sweet paprika
1 tsp hot paprika
2 tsp smoked paprika
4 tbsp tomato paste
4 tbsp balsamic vinegar
6 tomatoes, roughly chopped
2 bay leaves
4 tbsp fresh marjoram leaves, minced
8 tsp thyme leaves
3 litres chicken stock
Salt and black pepper


1. In a large heavy base saucepan add a generous splash of extra virgin olive oil and gently sauté onions, garlic and red peppers.

2. Add sugar and cook on a slow heat until caramelised.

3. Next add caraway seeds, sweet, hot and smoked paprika; sauté until fragrant.

4. Add tomato paste, stir in and cook for a further 2 minutes, then deglaze the saucepan with balsamic vinegar.

5. Season and add the cubed venison rump, mixing with the caramelised vegetables, browning the meat and adding colour.

6. Add chopped tomatoes, bay leaves, minced marjoram leaves and thyme leaves then add chicken stock.

7. Bring to the boil, reduce to a very low flame and slow cook the goulash uncovered for a minimum 6 hours, until the meat is extremely tender.

To serve

Serve with homemade sour cream and hand cut potato wedges roasted in olive oil, salt and pepper; topped with fried bacon lardons.

Venison Goulash with homemade sour cream

Homemade Sour Cream

1 cup thickened cream
¼ cup milk
2 tbsp white vinegar
Juice of 1 lemon


1. In a medium bowl mix the cream and milk, then slowly stir through the white vinegar and lemon juice.

2. Cover the bowl with cling wrap and rest at room temperature for 24 hours.

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Given the current COVID-19 crisis, it’s rapidly becoming apparent that money saving recipes are going to help us all over the coming months. In the last few days we’ve put together a collection of recipes at essentialsmagazine.com.au to help many get a head start on feeding families extremely well, for less money.

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