by Thomas J Ellefson
(Port Washington, Wisconsin)
Venison Goulash1 pound venison, ground 1/4 cup onionteaspoon garlic powder 2 14-1/4 oz. cans stewed tomatoes1 teaspoon dried oregano 1-1/2 cups elbow noodlesPepperCook 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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