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Print this Recipe    Venison Goulash

Venison Goulash
Serves 6

2 pounds venison (any cut) cut into 1-1/2 inch cubes
3 tablespoons flour
3 tablespoons bacon fat
1 large onion, sliced or chopped fine
2 cloves garlic, chopped
1 tablespoon Hungarian paprika
1/2 cup red wine
1 quart boiling water or stock
Salt to taste
1 small can tomato paste
1 cup sour cream (optional)

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.

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