German Gluten-Free Venison & Bacon Goulash Recipe

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goulash

Goulash is like our English stews. It consists of usually a red or dark meat and vegetables in a thick tomato sauce, which is left to simmer on a low heat for several hours to increase flavour and normally includes red wine and beef broth. This is a lovely German recipe made with venison meat and bacon in a thyme and tomato sauce. You can serve it with white or sweet mashed potatoes, roasted potatoes, cauliflower mash if you want a paleo version, vegetables or rice or just enjoy it on its own. This recipe also includes Lesco which if you don’t know is a Hungarian dish popular in Eastern Europe similar to Ragout. You can make your own if you can’t buy jars of it where you are. It’s basically a mix of red and green peppers, herbs, onions and garlic in a tomato sauce that has been cooked and marinated over a long time. If you don’t have time to make your own nor can find it in your country then just add a tin of tomatoes to this recipe with 2 pepers of choice. This Goulash dish is very popular with the boys and anyone really that loves meat and a warm hearty meal! I think it’s incredible and definitely one to add to the family favourites! Make sure if you are not making your beef broth from scratch that you choose a gluten-free powder mix.

What you need to know:
Prep time: 5 mins
Cook time: 2.5 hours

Ingredients for 6 portions:
1 kg Venison chunks for Goulash
250 g bacon cut into small pieces
2 large tbsp coconut oil, ghee or olive oil
2 large white or red onions
400 ml red wine
300 ml beef broth
500 g Lecso
(or a tin of tomatoes and 2 peppers roughly chopped)
2 large handfuls of fresh thyme
Salt and pepper to taste

Method:

1. Put the oil or ghee in a frying pan and fry the venison chunks on a high heat until nice and brown on the outside and almost cooked on the inside. Transfer to a large saucepan and set aside.

2. Peel and chop the onions, chop the bacon and fry for about 5 mins until golden brown. Add these also to the large saucepan.

3. Put the red wine and beef broth into the saucepan with the meat and onions and over 2 hours slowly on a low heat let it simmer. Cover the saucepan with a lid during the simmering. If you’re not using Lesco, add the tomatoes and peppers here so they can soften.

4. After 2 hours, add the thyme and Lesco, season with salt and pepper and increase the heat to heat everything through.

5. Once piping hot serve with potatoes or rice and enjoy!

Tip: it freezes well so once cooled, pop into a plastic container and freeze up to 6 months. Also the longer you leave the Goulash the more flavour it will have as the ingredients will marinade and blend more. YUM!

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