Yield: 6 servings
2 tbsp Oil
1 1/2 lbs Venison, from neck, flank
Shanks, cut into cubes 1 to
1 ½ inches
3 med Onions, very thinly sliced
2 tbsp Paprika
1 tsp Salt
1 med Green Bell pepper, thinly
Sliced, seeds & pith removed
1/2 cup Water
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 1 ½ hours, until the venison is fork tender.
Traditionally goulash is served with broad noodles.