Springbok Goulash

Springbok Goulash

R56.00R102.00 Incl. VAT

In stock
0 out of 5

R56.00R102.00 Incl. VAT

Choose between 500g or 1kg portion

SKU: 135 Category:


Cubed boneless springbok meat

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight 1 kg
Portion Size


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

Source: lookingatcooking.com