The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Czech-style Goulash with Wild Venison Haunch & Pickled Cucumber
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High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 4 garlic clove
- 1 leek
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 2 large potatoes
- 3 tbsp smoked paprika
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 handful of fresh dill
- 4 x wild venison haunch steaks
- 2 pepper
- 1 cucumber
- 2 onion
- 2 carrot
Nutritional Information
Calories: 485
Protein: 39g
Carbs: 51g
Fat: 14g
Czech-style Goulash with Wild Venison Haunch & Pickled Cucumber
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Cooking Instructions
Before you start
- Bring a large saucepan of salted water to the boil
- Pull out 2 large frying pan, a measuring jug, a sieve & a large mixing bowl
Cook the potatoes & carrots
- Cut the potatoes into 2cm cubes. Cut the carrots into 2cm discs
- Add the potatoes to the saucepan and cook for 5 mins, until softening. Add the carrots and cook for another 5 until the veg is soft and cooked through, then drain
Meanwhile, start the goulash
- Cut the peppers into 2cm squares. Thinly slice the onions and garlic. Trim and thinly slice the leek. Thinly slice the garlic
- In a large frying pan, heat 1 tbsp oil over a medium-high heat. Once hot, add the pepper, onion and leek and cook for 4-5 mins, until softened. Add the paprika and garlic and cook for 1 min
- Add the chopped tomatoes, stock powder and 100ml of water. Bring to the boil then simmer for 8 mins until the sauce has thickened.
- Stir the cooked potatoes and carrots through the sauce. Season with salt and pepper
Meanwhile, make the dressing
- Finely dice the cucumber. Roughly chop the dill
- In the large mixing bowl, add the cucumber, dill, yoghurt and a splash of water. Season with salt and pepper
Get sizzlin'
- Remove the steaks from the fridge/packaging and allow to come to room temperature. Season both sides with salt and pepper. Heat the other large frying pan with 1 tbsp oil on medium-high heat. Once the pan is hot, add the venison and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Quickly seal the edges of the steaks, then remove from the pan. Allow the venison to rest, before slicing against the grain
Serve up!
- Serve the goulash in bowls topped with the sliced venison
- Spoon over the cucumber and dill dressing
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