Try this Venison Goulash Soup recipe, or contribute your own.
Suggest a better descriptionBest made in large quantities. Recipe therefor serves 12. In a large pot, melt some of the lard and brown the meat in batches. Add more lard as required. Remove the meat and reserve. Fry onions until browned. Remove onions from pot and reserve. Add remaining lard. Add paprika and stir well. Slowly add red wine and water, continuing to stir to make sure there are no lumps of paprika. Add meat and onions to pot again. Add potatoes, carrots, apples and spices. Quantities are approximate, use more, or less, as you wish. Cook gently, covered, for 3 hours. Check occasionally, and add more water as required. Remove coarse spices, and add celery and parsley. Serve with a bowl of sour cream, so each person can help themselves. NOTE: This recipe does not mention salt, or pepper, which in my opinion ought to be included. Posted by Karin Brewer. Courtesy of Fred Peters. Posted to MM-Recipes Digest by "John Weber"
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Serving Size: 1 Serving (755g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 395 | ||
Calories from Fat: 123 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 24.1mg | 1 % | |
Potassium 848.9mg | 22 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 23.7g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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