| 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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