Fast & Easy Crockpot Venison Goulash

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Fast & Easy Crockpot Venison GoulashDo you ever have those days? You know, the ones where you are scheduled so tightly that you meet yourself coming and going? I really don’t like those days! But they are a part of life, so we do what we can to make them easier. A little menu planning goes a long way to help on those days. And so do fast recipes.

Those of you that have been following me for a while know that I like my recipes fast and easy. There’s too much to do on those days to be fussing with getting food on the table. Don’t get me wrong, I love to do fancy on occasion, but not every day. That’s why this Crockpot Venison Goulash has become one of my go-to recipes, and a family favorite. There’s not a lot of fussing, but there is a lot of flavor. It’s great on a cold, blustery evening served with fresh sourdough bread, and maybe a cobbler made from home canned fruit like my Spiced Plums.

Let’s talk about crockpots for a minute. A crockpot is a marvelous thing that mimics what used to happen when people used wood burning stoves for heat. They would put something in the pot, cover it, and put it on the back of the stove to cook. It was not on direct heat and cooked slowly over several hours, and the lid kept the moisture in. This resulted in tender, melt-in-your-mouth meats, and a deep, rich broth.

Most of us don’t have a wood burner anymore (although I have my eye on one), but if you do you can absolutely make this the old-fashioned way. And for those of you that don’t, this crockpot is my all time favorite.

OK. Back to the food. 🙂

This recipe can, of course, be made with meat other than venison.  And fresh potatoes may be substituted for the quart of home canned potatoes that I have listed. Remember, recipes aren’t rules exactly; they’re more like guidelines…:)

If you’re interested in learning to can at home, I’ll teach you how here.

Crocopot Venison Goulash

Crockpot Venison Goulash

  • 1 lb venison backstrap (or other red meat), still frozen
  • 1 quart home canned potatoes (I used Yukon Golds)
  • 2 pints home canned tomatoes (or an equivalent amount of tomato products of your choice)
  • 1 onion, peeled and cut into rings
  • 3 – 4 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1 bay leaf (I like to get my herbs from Starwest Botanicals)
  • 1/4 tsp thyme
  • 1/2 tsp pepper
  • 2 tsp paprika
  • 2 tsp sea salt
  • 4 tsp homemade beef bullion
  • 1 Tbsp flour
  • 2 cup homemade sour cream

The Prepping Part

Here’s how you make this warm and yummy family favorite. I put the venison in the crockpot frozen. Yep, you read that right. I said frozen. This is so easy you don’t even have to thaw the meat!

Crockpot Venison Goulash

Hard as a rock…

Then, I slice the onion into rings and spread them over the meat.

Crockpot Venison Goulash

A girl can never have too many rings!

On top of that goes the minced garlic, the peeled and sliced carrots, then sprinkle on all the herbs and seasonings.

Crockpot Venison Goulash

I love using my home-grown herbs

Next put the potatoes on the top. If you are using home canned potatoes, don’t rinse them first. The starch will thicken the gravy. If you are using fresh potatoes, peel and chop about 3 medium-sized ones and put them into the pot.

Crockpot Venison Goulash

There’s the taters…

After that, pour the tomatoes on top of everything. I used a quart (actually 2 pints, but it’s the same thing) of tomatoes with the juice. You can use the equivalent amount of tomato products of your choice.

Crockpot Venison Goulash

…and the maters

And last but not least, throw the bay leaf in.

Crockpot Venison Goulash

One is the loneliest number

The Cooking Part

Put on the cover and set to high. Easy peasy!

Crockpot Venison Goulash

Put that baby on high and let er cook

The great thing about crockpots is that you can let it cook as long as you need to. As long as there is enough liquid in the bottom it won’t burn. I usually let it go all day. I throw it all together in the morning and don’t fuss with it again until it’s dinner time.

Crockpot Venison Goulash

Love me some sour cream

And my personal favorite…

The Serving Part

When you are ready to serve, cut up the meat, add the sour cream, and blend til combined. I like to serve it with some warm crusty sourdough bread and garlic butter.

And if there’s any leftovers, it makes a great filling for a pot pie!

So, what are you waiting for? Make a batch of Crockpot Venison Goulash today! Then come back and let me know how you liked it. 🙂

Blessings!




Fast & Easy Crockpot Venison Goulash
Crockpot Venison Goulash

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This Crockpot Venison Goulash is fast and easy to prepare. There’s not a lot of fussing, but there is a lot of flavor. Great for busy days!

Crockpot Venison Goulash

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

This Crockpot Venison Goulash is fast and easy to prepare. There’s not a lot of fussing, but there is a lot of flavor. Great for busy days!

Servings Prep Time Passive Time
8-10people 10minutes 6-8hours
Servings Prep Time
8-10people 10minutes
Passive Time
6-8hours

Ingredients
  • 1 lb venison backstrap or other red meat, still frozen
  • 1 qt home canned Yukon Gold potatoes
  • 1 qt home canned whole tomatoes
  • 1 onion peeled and cut into rings
  • 3 – 4 carrots peeled and sliced
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1/4 tsp thyme
  • 1/2 tsp pepper
  • 2 tsp paprika
  • 2 tsp sea salt
  • 4 tsp homemade beef bullion
  • 1 Tbsp flour
  • 2 c sour cream

Servings: people

Units:

Ingredients
  • 1 lb venison backstrap or other red meat, still frozen
  • 1 qt home canned Yukon Gold potatoes
  • 1 qt home canned whole tomatoes
  • 1 onion peeled and cut into rings
  • 3 – 4 carrots peeled and sliced
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1/4 tsp thyme
  • 1/2 tsp pepper
  • 2 tsp paprika
  • 2 tsp sea salt
  • 4 tsp homemade beef bullion
  • 1 Tbsp flour
  • 2 c sour cream

Servings: people

Units:

Instructions
  1. Put the venison in the crockpot frozen.
  2. Slice the onion into rings and spread over the meat. Add the minced garlic, the peeled and sliced carrots, and the herbs and seasonings.
  3. Add the potatoes. If you are using home canned potatoes, don’t rinse them first. The starch will thicken the gravy. If you are using fresh potatoes, peel and chop about 3 medium-sized ones and put them into the pot.
  4. Pour the tomatoes on top of everything. I used a quart (actually 2 pints, but it’s the same thing) of tomatoes with the juice. You can use the equivalent amount of tomato products of your choice.
  5. And last but not least, throw the bay leaf in.
  6. Put on the cover and set to high.
  7. When you are ready to serve it, cut up the meat, add the sour cream, and blend til combined.

Recipe Notes

I like to serve this with some warm crusty sourdough bread and garlic butter. And if there’s any leftovers, it makes a great filling for a pot pie!

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