Venison goulash

Venison goulash
No votes yet

Venison goulash ingredients

  • 2 T Oil
  • 1 1⁄2 lb Venison, from neck, flank
  • Shanks, cut into cubes 1 to
  • 1 ½ inches
  • 3 med Onions, very thinly sliced
  • 2 T Paprika
  • 1 t Salt
  • 1 med Green bell pepper, thinly
  • Sliced, seeds & pith removed
  • 1⁄2 c water

Cooking Venison goulash

1. In a dutch oven, heat oil and brown venison, stirring often.
2. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft.
3. Put in the green pepper and water, cover the dutch oven but do not put coals on top. Cook 1 to 1 ½ hours, until the venison is fork tender.
4. Traditionally goulash is served with broad noodles.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.