|
|
|
Venison Goulash Our thanks to Rocky for sharing this recipe.
|
|
~ 2 lbs venison roast cut into 1 1/2" cubes ~ 1/4 cup flour ~ salt and pepper ~ 1/4 cup bacon fat or oil ~ 1 large onion, diced ~ 2 cloves garlic, minced ~ 1 tbsp Hungarian paprika ~ 1/2 cup red wine ~ 4 cups beef broth ~ salt ~ 1 small can tomato paste ~ 1 cup sour cream ~ cooked buttered noodles, boiled new potatoes, or cooked red cabbage
|
|
Season the flour to taste with salt and pepper. Roll the meat in the flour. Press the flour into the meat.
Heat the fat in a large skillet or Dutch oven. Sauté the onion and garlic 3-4 minutes.
Add the meat and brown well.
Add the paprika, wine, broth and tomato paste. Stir well. Add a little salt if needed.
Bring to a boil, reduce heat, cover and simmer until the meat is tender, about 2 hours. Stir occasionally.
Add more broth or red wine if needed.
Stir in the sour cream just before serving.
Serve over buttered noodles, boiled new potatoes or red cabbage.
Enjoy.
|
|
|
|