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2 tbsp olive oil
1 large onion, diced
2 x 300g packs Waitrose
Diced British Venison
3 garlic cloves, sliced
2 tbsp sweet smoked paprika
1 tbsp tomato purée
2 tbsp red wine vinegar
500ml fresh Cooks’ Ingredients Beef Stock
400g can chopped tomatoes
1 tsp light brown soft sugar
1 red pepper, deseeded and cut into chunks
300g cooked tagliatelle
4 tbsp soured cream
1⁄4 x 25g pack flat leaf parsley, roughly chopped
1 Preheat the oven to 160 ̊C, gas mark 3. Heat the oil in a large ovenproof casserole or sauté pan over a medium-high heat. Fry the onion for 2 minutes. Pat the venison dry using kitchen paper and season, then add to the pan and fry for 2-3 minutes until turning golden. Add the garlic, then stir in the paprika and tomato purée and fry for 2 more minutes.
2 Add the vinegar, stock, tomatoes, sugar and a pinch of salt. Bring to the boil then lower to a simmer. Cover with a lid and put in the oven for 45 minutes. Stir in the red pepper and cook, uncovered, for a final 45 minutes, until the venison and vegetables are tender and the sauce has thickened.
3 Allow to stand for 5 minutes before serving with tagliatelle, a little soured cream and a scattering of parsley.
This goulash is also lovely served with mashed potatoes instead of tagliatelle.
And to drink...
A fruity red, such as Albert Road Pinot Noir, South Africa, is the perfect partner for this hearty dish. It has wonderful notes of wild strawberry and raspberry, and a touch of spice.
Typical values per serving:
1 of your 5 a day/freezable
This recipe was first published in January 2021.