A semi-traditional gulyas made from venison shoulder or other meat, paprika, vegetables and honey fungus.
Course: Main Course
Cuisine: American, Hungarian
Keyword: Honey Mushrooms, Venison
2lbsvenisonpork, or beef shoulder, cut into stew chunks
Kosher salt and fresh ground black pepper
4tablespoonsbacon grease or lard
8oz1 large yellow onion ½ inch dice
8oz1 large russet potato* peeled, 1 inch dice
6oz1 medium celery root or parsley root (optional, additional potato can be substituted) 1 inch dice
8ozHungarian wax peppers*or 2 large bell peppers, any color but green, 1 inch dice
6oz1 medium carrot, 1 inch dice
¼cupdry white wine
6ozfresh young honey mushroomsyoung buttons left whole, large mushrooms quartered*
2large cloves garlic
6cupsmeat stock or water
1teaspoonchopped fresh thyme or a pinch of dried thyme
2dried bay leaves
2tablespoonsheavy creamor 1 tablespoon milk
Ground caraway to taste
Sliced green onions
Season the venison or other meat with salt and pepper and spread out on a tray or cookie sheet. Refrigerate the meat overnight to dry it out and improve browning (optional but recommended)
Heat the grease in a soup pot, then brown the meat well. Add the onions, stir, and cook for a minute, then add the tomato paste and paprika and cook a few minutes more. Grate the garlic directly into the pot or mince it. Add the wine, then the remaining vegetables along with the honey mushrooms, along with the stock and herbs. Bring the mixture to a simmer and cook for 45 minutes, or until the meat is tender.
Cool the stew and reserve.
For the caraway sour cream garnish, mix the sour cream with the caraway, cream and a pinch of salt and reserve. Garnish the stew with fresh sliced green onions and a dollop of the sour cream.
The potato is optional here, if you want, make the stew without potatoes, adding cooked millet at the end instead.
Hungarian wax peppers can be spicy. If you are at all sensitive to heat you will want to use bell peppers. Honey mushroom stems can be used here, but only use the tender portions or a few inches under the cap. Tough honey stems can make good broth or duxelles.