Try this thick and hearty goulash filled with cubed bison, ground burger, carrots and potatoes. I adapted this wine rich stew from our earlier Burgundy Stew recipe. The cooking method is similar and substitutes carrots and potatoes in place of the pearl onions and mushrooms. Serve with buttered toast or garlic bread.
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Substitute: Elk or Venison meat
Ingredients
- 1 pound bison stew meat, cubed
- 1 pound ground bison
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, chopped
- 4 tablespoons flour
- 2 cups dry red wine
- 3 cups beef stock
- 2 tablespoons tomato paste
- 1 rosemary sprig
- 1 bay leaf
- 2 cups carrots, chopped
- 2 cups potatoes, cubed
- salt, to taste
Directions
Preheat oven to 450 degrees. Heat dutch oven pot over medium-high heat and add 1 tablespoon oil. Sear cubed meat until browned on all sides. Do this in batches so not to over crowd the pan. Remove and set aside. Add ground meat and cook until browned. Remove and set aside. Add remaining oil, chopped onion, shallots, garlic and sauté until translucent. Add meat back to dutch oven. Sprinkle flour over meat and stir to coat. Place in oven for 5 minutes. Stir meat and continue to bake for 5 more minutes. Remove from oven and reduce temperature to 350 degrees. Add red wine, tomato paste and beef stock into meat mixture. Gently stir adding rosemary and bay leaf. Put dutch oven back into the oven with the lid on and cook for 2 hours or until stew meat is tender. An hour before serving add diced carrots and cubed potatoes to meat mixture and continue to cook in oven for 1 hour. Remove from oven when ready and season with salt.
Serve goulash with buttered toast or garlic bread.
