Venison Goulash

This recipe for venison goulash was submitted from Mars. Mars, Pennsylvania, that is, from Ann. Venison flank meat is suggested for this recipe.

The traditional way to serve goulash is with wide egg noodles, but I know some of us that like to use large shell noodles with this dish.

Venison Goulash Recipe

Ingredients for this recipe include...

• 2 pounds of venison flank meat
• 3 large onions, sliced thinly
• 3 tablespoons mild Hungarian Paprika
• 2 tablespoons oil
• 1 teaspoon salt
• 1 large green bell pepper, sliced thinly
• 1/2 cup water
• 1/4 cup red wine
• 2 pounds wide egg noodles

Cut the venison into one inch cubes. Heat the oil in a large, heavy soup pot or Dutch oven. Brown the venison. Add the onions, paprika and salt. Continue cooking, stirring often, until the onions have softened. Add the water and green pepper slices, cover, and cook at medium-low heat for one and one-half hours, or until the venison is fork tender.

Bring a pot of water to a boil and cook the egg noodles. Serve the finished venison goulash over the noodles for a hearty meal.

Thank you, Ann for sending in your recipe for goulash. It looks like a very tasty recipe.

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