Thursday, January 4, 2024

All is Quiet as we cuddle up with Goulash and a Book for the 10th Day of Christmas

This easy, one-pot meal is perfect for those busy nights as life returns to normal and we welcome in 2024.  It is pure comfort on a cold winter's night.

Venison Goulash

I was inspired to make this goulash after reading The Spy Coast by Tess Gerritsen.

The Spy Coast

Now that I am a woman of a certain age, middle age in my mind but a senior citizen in other's minds LOL, I enjoy reading books with protagonists in my age group that are still active, vibrant, and smart.  If genetics plays a part, I still have another 30 years to live and I DO plan to live them.  There are places to go and things to do.

This novel by Tess Gerritsen follows a group of retired CIA agents who thought they were living under the radar in a small rural town in Maine.  When Maggie suddenly has an unexpected visitor who shows up dead in her driveway the following day, she turns to her fellow retired spooks who live in the area for help.  

This is quite the conglomeration of people, all very likeable.  They normally get together to enjoy food, drinks, and good company but now they find themselves pulled back into an investigation and a mission to save Maggie's young neighbor who has been taken by the bad guys who want to get to Maggie.

Venison Goulash pin

In one of the scenes,  a goat goulash is served to the group who call themselves The Martini Club.  I didn't have any goat in the freezer but I did have venison and was inspired to use some to make this Goulash that I am sharing with you today......

Entrees, Pasta, Game, Venison, One-pot Meals,
Yield: 4 servings
Author: Wendy Klik
Venison Goulash

Venison Goulash

This easy, one-pot meal is perfect for those busy nights as life returns to normal and we welcome in 2024. It is pure comfort on a cold winter's night.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min


  • 1 lb. ground venison
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 5-6 mini bell peppers, seeded and diced
  • 1 can (15 oz) fire-roasted, diced tomatoes with juices
  • 8 oz. short pasta
  • parmesan cheese for sprinkling, if desired


  1. Break up the venison and place it in a large skillet over medium-high heat with the onions, garlic, and peppers. Season with salt and pepper and cook until venison is brown and crumbly and vegetables are starting to get tender. Drain, if necessary, and return the meat and vegetables to the skillet.
  2. Add the undrained can of tomatoes and 1/4 of a can of water to the skillet, along with the pasta. Stir to combine.
  3. Bring to a boil, cover and cook for about 10-12 minutes, until liquid is absorbed and pasta is cooked to desired tenderness.
  4. Serve sprinkled with parmesan cheese, if desired.

Nutrition Facts



Fat (grams)

11.33 g

Sat. Fat (grams)

5.27 g

Carbs (grams)

55.7 g

Fiber (grams)

5.09 g

Net carbs

50.61 g

Sugar (grams)

8.91 g

Protein (grams)

37.27 g

Sodium (milligrams)

347.25 mg

Cholesterol (grams)

95.82 mg


  1. Hi Wendy, we'd love to get in touch with you about some books we are working on. We did publicity for THE SPY COAST and were thrilled to see your post about it -- and the yummy recipe! Can you email me at Thanks! Stephanie

  2. Just the mention of the word goulash brings back memories of a memorably 2 days in Budapest where we were served goulash and chocolate cake for dinner. When we went for breakfast the next day there was also goulash and chocolate cake! lol

    1. That's too funny. Glad that I could give you some happy food memories, Marg.

  3. I loved that book! Hoping there'll be a next one. And the goulash is on my TBC list.

    1. It was a fun book and I was glad to see people my age that were not written as doddering old fools.


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