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Full Online Book HomeLearning KitchenStews - Venison - Goulash
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Stews - Venison -  Goulash Post by :Daedalus Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3281

Click below to download : Stews - Venison - Goulash (Format : PDF)

Stews - Venison - Goulash

4-5 lbs meat (Meat cut into 1 inch squares)
3 Tblspoons paprika
1 tblspn tomato extract
1 teaspoon beef extract
3/4 lb Portabella or similar mushrooms
2 onions, cut fine
2 tblspns oil
1 glass red wine
salt, pepper
2 cups sour cream


Use a large earthenware or cast iron pot, if you have one, or one suitable for long and slow cooking.

Heat the oil and cook the onion until transparent, add the meat and let it cook until it is all browned on all sides on medium heat, then add the wine, salt and pepper, tomato paste and beef extract, just cover with water and let simmer slowly for at least 1 hour. Here is when the cut is important, if tender, it will be ready for the next step in maybe 45 minutes, if not, it may take 1 1/2 hours.

Then add the paprika and mushrooms, let the sauce thicken and 15 minutes before it is ready add the sour cream. It goes well with either rice or boiled potatoes, and it is also excellent with pasta. Leftovers can be warmed and used as a pasta sauce also.
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