Hungarian Venison ‘Goulash recipes
Ingredients
- 2 cups flour
- 1 teaspoon salt
- 4 eggs, beaten
- water
- 1/4 cup lard, bacon fat or sunflower oil
- 2 pounds venison stew meat, cut into 3 to 4-inch hunks
- salt
- 5 cups chopped onions
- 1/4 cup sweet paprika (Hungarian if at all possible)
- 2 teaspoons hot paprika
- 2 teaspoons caraway seed
- 1 teaspoon dried marjoram
- 1 cup crushed tomatoes
- 2 cups venison or beef stock
- 1 cup red wine
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