Sous Vide Hearty Venison Goulash


A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.

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A warming and savory goulash (or stew) is the cornerstone of any winter cook’s repertoire. What makes a great stew is a savory and rich base with succulently tender meat. Enter the Anova Precision Cooker. Sous vide allows you to accomplish something new with stews that usually is pretty illusive -- medium rare meat.
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Pro-level cooking techniques made simple.

Ingredients for 8

  • 1kg/2lb Venison Loin or Top Round

  • 1 Pimento Pepper

  • 1 Yellow Onion

  • 1 clove of Garlic

  • 1 sprig of Rosemary

  • 12oz/33ml Dark Lager

  • 12oz/33ml Beef Broth

  • Salt and Pepper

  • Olive Oil

  • Flour

  • 2oz/50g Tomato Paste

  • 1 heaping tablespoon Smoke Paprika


  • Step 1

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145 F / 62.8 C Recipe Temp
Recipe Time
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