VENISON GOULASH RECIPE FROM FRIENDS IN GAYLORD MICHIGAN
2 pounds of venison flank meat
3 large onions, sliced thinly
3 tablespoons mild Hungarian Paprika
2 tablespoons oil
1 teaspoon salt
1 large green bell pepper, sliced thinly
½ cup water
¼ cup red wine
2 pounds wide egg noodles
Cut the venison into one inch cubes. Heat the oil in a large, heavy soup pot or Dutch oven. Brown the venison. Add the onions, paprika and salt. Continue cooking, stirring often, until the onions have softened. Add the water and green pepper slices, cover, and cook at medium-low heat for one and one-half hours, or until the venison is fork tender.
Bring a pot of water to a boil and cook the egg noodles. Serve the finished venison goulash over the noodles for a hearty meal. Homemade noodles are great with this!