Venison Goulash Recipe
Ingredients
| Venison | 2 Pound | |
| Flour | 3 Tablespoon | |
| Bacon fat | 3 Tablespoon | |
| 1 large onion, sliced or chopped fine | ||
| Garlic | 2 Clove (5gm), chopped | |
| Hungarian paprika | 1 Tablespoon | |
| Red wine | 1/2 Cup (16 tbs) | |
| 1 quart boiling water or stock | ||
| Salt | To Taste | |
| Tomato Paste | 1 Can (10oz) | |
| Sour cream | 1 Cup (16 tbs) | |
Directions
1. Roll the meat in the flour, pressing the flour into the cubes.
2. 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.
3. Just before serving, stir in the sour cream.
2. 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.
3. Just before serving, stir in the sour cream.
Chef
