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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.


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