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Fast & Easy Crockpot Venison Goulash
Venison Goulash
Votes: 1
Rating: 5
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Rate this recipe!
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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!
Venison Goulash
Votes: 1
Rating: 5
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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