Venison Goulash

by Thomas J Ellefson
(Port Washington, Wisconsin)

Venison Goulash

1 pound venison, ground
1/4 cup onion
teaspoon garlic powder
2 14-1/4 oz. cans stewed tomatoes
1 teaspoon dried oregano
1-1/2 cups elbow noodles

Cook elbow noodles according to package directions. In skillet, brown ground venison and onion, drain fat and stir in oregano, pepper garlic and cans of stewed tomatoes. Combine noodles with other ingredients in skillet. Warm and serve

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