Venison Goulash

Recipe Ingredients

2 lbs	908g / 32oz	Venison (any cut) - cut in 1 1/2" cubes
3 tablespoons	45ml	Flour
3 tablespoons	45ml	Bacon fat
1 tablespoon	15ml	Onion - chopped fine (large)
2		Garlic cloves - chopped
1 tablespoon	15ml	Hungarian paprika
1/2 cup	118ml	Red wine
1		Boiling water or stock
		Salt - to taste
1		Tomato paste
1 cup	237ml	Sour cream - (optional)

Recipe Instructions

Roll the meat in the flour, pressing the flour into the cubes.

Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary.

Just before serving, stir in the sour cream. Serve with red cabbage cooked with apples, buttered noodles, or boiled new potatoes covered with sour cream.

This recipe yields 6 servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

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