This easy venison goulash is the perfect low-cost weeknight dinner when you are craving a hearty family meal.
- 8 ounces elbow macaroni
- 1 pound ground venison
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 yellow onion chopped
- 14 ounce canned diced tomatoes
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 ½ teaspoons salt
- 6 ounces shredded cheddar cheese
Bring a pot of salted water to a boil and add the elbow macaroni. Cook until al dente, according to the package instructions. Then drain the cooked noodles from the water and set them aside.*
While the noodles cook, add olive oil to a pot set over medium-high heat, then add the ground venison, chopped onions, and garlic. Cook until the venison is well browned and onions are tender.
Add all of the remaining ingredients to the pot, except the cheese, and lower heat to a simmer. Simmer uncovered for 15 minutes, then stir in the elbow macaroni and cheese. Serve immediately.
*Toss the cooked noodles in a little olive oil to prevent them from sticking together after they cook if the rest of your goulash isn't finished yet.
This tastes great served topped with sour cream too!
Calories: 658kcal | Carbohydrates: 57g | Protein: 46g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 133mg | Sodium: 2244mg | Potassium: 1115mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1169IU | Vitamin C: 18mg | Calcium: 396mg | Iron: 7mg