Springbok Goulash

Springbok Goulash on white plate

Today I decided to prepare a succulent Springbok goulash for us. Living in South Africa we have a great variety of game and venison meat to choose from and Springbok is always a good choice. The meat has the typical dark read color of this kind of game and a rich texture. Due to the boks free roaming in the wild their muscles are much firmer and stronger than those animals that have been raised in 

captivity which reflects as well in a taste that is so typical for venison. In order to get the best of the meat it is important 

to let it slowly simmer for an extended amount of time. something else that is special about this dish is that one of the ingredients that adds a twist to it is beer. I used a good lager but I am convinced that you can use any good beer of your choice to end up with a mouthwatering goulash. 

Preparation time: 15 minutes 
Cooking time: at least 150 minutes
Resting time: 0 minutes
Total time needed: at least 2 H 45 minutes
Grade of Difficulty: standard


Serves 4

Springbok Goulash 

  • 3 tbsp. olive oil
  • 700 gram / 1.54 pounds springbok meat, cut into bite sized chunks
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 leek, halved lengthwise, cut into slices, washed and drained
  • 1 heaped tbsp. tomato paste
  • 1 yellow bell pepper, seeded and diced
  • 3 cups venison stock
  • 1 cup beer
  • 2 tsp. medium hot mustard
  • 1 tsp. salt (or to taste)
  • 1/2 tsp. black pepper, freshly ground (or to taste)
  • 1 heaped tsp. plain paprika powder
  • 1/2 tsp. cumin powder
  • 1/8 tsp. Carolina Reaper chilli powder (optional)
  • 3 tbsp. sour cream


  • Spice meat with a little salt, pepper, cumin and paprika powder and keep the remaining spices for later use 
  • Add oil to a large skillet / pan and warm it up on medium hot heat
  • Add the meat and fry it on all sides till it is sealed and is beginning to brown
  • Add onions and carrots and saute them for about 7 to 8 minutes minutes or till the onions are beginning to brown, stirring regularly
  • Add garlic, bell peppers, tomato paste and leeks and saute for 3 minutes, stirring frequently
  • Add beer, stock, mustard and the remaining salt, pepper, cumin, chili powder and paprika powder, stir all and bring to a gentle boil, if necessary reduce the heat and let the Goulash gently boil for 60 minutes, stirring it a few times.
  • The sauce should have reduced quite a bit by now, if needed ad a little more water
  • Cover skillet with lid, reduce the heat and let goulash simmer for another 60 minutes, stirring it a few times during this time
  • Add the sour cream, stir briefly, sample the sauce, add salt and pepper to taste if desired, cover again and let goulash simmer for another 5 minutes
  • Take of the stove and serve springbok goulash hot with pasta or salt potatoes

Return to the Home Page

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Share your favorite recipes with the world!

Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.

[ ? ]

Upload 1-4 Pictures or Graphics of your Recipe (optional)[ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.

(You can preview and edit on the next page)


Recent Articles

  1. sharp red fruity sauce and nutty cabbage rolls

    Jul 03, 18 05:09 AM

    An adaption of our diet towards greater vegetable content was desired for health reasons and one thing I wanted to translate from the traditional German

    Read More

  2. venison moussaka

    Jul 02, 18 01:49 PM

    This Cape venison moussaka recipe is a classic dish with aubergines. Aubergines are in season, gleaming and a perfect unblemished black .Moussaka is both Greek and Turkish

    Read More

  3. mu shu pork

    Jul 02, 18 09:22 AM

    Mu shu pork is a delicious dish that originated in Northern China. The dish can as well be prepared with chicken and only became popular in the Western world in the second halve of the 20th century.

    Read More

Top 30 Recipes of 2017

Top 10 Recipes of September 2017

Top 10 Recipes of August 2017

Top 10 Recipes of July 2017

Top 20 Recipes of June 2017

Top 10 Recipes of May 2017

Top 10 Recipes of April 2017 

Indian Recipes

German Recipes

Condiment Recipes

Seafood Recipes

Soup Recipes

South African Recipes

Casserole Recipes