| Venison Goulash
2 pounds of small white onions, sliced
8 ounces of fat (lard or canned vegetable shortening)
3 pounds of stewing venison, cubed
1 tablespoon of margarine
1 1/2 tablespoon of paprika
2 cans of beef broth
Noodles (opt.) |
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Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender, stirring often and from time to time adding more warm beef broth. Gravy should be sort of thick. |
