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Venison Goulash

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  Venison 2 Pound, cut in 1 inch cubes
  Fat 2 Tablespoon
  Onion 1 Cup (16 tbs)
  Brown sugar 1 Tablespoon
  Worcestershire sauce 1 Cup (16 tbs)
  Vinegar 1 Teaspoon
  Salt 2 Teaspoon
  Paprika 2 1⁄2 Teaspoon
  Catsup 1⁄2 Cup (8 tbs)
  Dry mustard 1⁄2 Teaspoon
  Red pepper 1 Dash
  Water 3 Cup (48 tbs)
  Flour 2 Tablespoon

Brown venison in fat.
Add onion and brown sugar.
Mix and stir in Worcestershire sauce, vinegar, salt, paprika, catsup, mustard, red pepper and water.
Cook under 15 pounds pressure for 15 minutes.
Thicken with flour in 1/4 cup additional water.
Serve on noodles.

Recipe Summary

Main Dish

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