Venison goulash

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
1½ pounds Venison, from neck, flank,
Shanks, cut into cubes 1 to
1 1/2 inches
3 mediums Onions, very thinly sliced
2 tablespoons Paprika
1 teaspoon Salt
1 medium Green Bell pepper, thinly
Sliced, seeds & pith removed
½ cup Water

Directions

In a Dutch Oven, heat oil and brown venison, stirring often. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1½ hours, until the venison is fork tender. Traditionally Goulash is served with broad noodles.

source: Complete Book of Outdoor Cooking typos by Neysa Submitted By NEYSA DORMISH On 09-22-95

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