Name: Venison Goulash
Ingredients: 2 lb Venison (any cut) cut into; 1 1/2 " cubes; 3 tb Flour; 3 tb Bacon fat; 1 lg Onion, sliced or chopped; Fine; 2 Cloves garlic, chopped; 1 tb Hungarian paprika; 1/2 c Red wine; 1 qt Boiling water or stock; Salt to taste; 1 sm Can tomato paste; 1 c Sour cream (opt)

If you are a true child of God, you will receive the blessings of the heavenly Father’s discipline in this life. So the disciplinary methods that Christian parents use should be the same as God’s. They must use nurture and admonition (or discipline and instruction). That is the kind of discipline that God Himself uses. In Deuteronomy 11:1 (Berkeley), we are urged, “Be mindful of the Lord’s discipline.” Study it, understand it, use it.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Hungarian	Meats	1	Servings

INGREDIENTS

2	lb	Venison (any cut) cut into
1 1/2		" cubes
3	tb	Flour
3	tb	Bacon fat
1	lg	Onion, sliced or chopped
		Fine
2		Cloves garlic, chopped
1	tb	Hungarian paprika
1/2	c	Red wine
1	qt	Boiling water or stock
		Salt to taste
1	sm	Can tomato paste
1	c	Sour cream (opt)

INSTRUCTIONS

Roll the meat in the flour, pressing the flour into the cubes. Melt
the fat in a skillet, add the onion & garlic & cook until browned.
Add the meat & brown well.  Add all the remaining ingredients except
the sour cream. Stir well, cover & simmer gently until the meat is
tender, two to three hours, adding more stock, water or wine if
necessary. Just before serving, stir in the sour cream. Serve with
red cabbage cooked with apples, buttered noodles, or boiled new
potatoes covered with sour cream.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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