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This Eastern European main features Oil, Venison, from neck, flank, . The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Venison Goulash
Description
This Eastern European main features Oil, Venison, from neck, flank, . The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Shanks,
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cut into cubes 1 to 1 1/2 inches 3 md Onions, very thinly sliced 2 tb Paprika 1 ts Salt 1 md Green Bell pepper, thinly Sliced, seeds & pith removed 1/2 c Water In a Dutch Oven,
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heat oil and brown venison, stirring often.
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Add the onions,
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sprinkle with paprika and salt while stirring, saute over med
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heat until onions are soft.
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Put in the green pepper and water, cover the Dutch Oven but do not put coals on top.
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Cook 1 to 1 1/2 hours, until the venison is fork tender.
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Traditionally Goulash is served with broad noodles
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 335.3kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 2.8g14%
- Cholesterol 139.6mg47%
- Sodium 103.9mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 51.1g103%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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