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German Venison Goulash |
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Submitted by John R. McCann |
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| 2 Pounds of Venison (Any Cut) cut into 1 1/2
" Cubes
3 Tablespoons Flour 3 Tablespoons Bacon Fat 1 Large Onion, Sliced or Chopped Fine 2 Cloves Garlic, Chopped 1 Tablespoon (hot) 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
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1. Roll the meat in
the flour, pressing the flour into the cubes. (Keep cubes apart,
otherwise they “glue” together.) 2. Melt the
fat in a skillet, add the onion and garlic and cook until browned. 3. Add the
meat and brown well. Add all the remaining ingredients except the
sour cream. Stir well, cover and simmer gently covered until the
meat is tender, two to three hours, adding more stock, water or wine if
necessary. 4. Just
before serving, stir in the sour cream. Serve with red cabbage
cooked with apples, and buttered noodles (or spaetzle!), or boiled new
potatoes covered with sour cream. |
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