How to Make a Savory Venison (or Beef) Bavarian Goulash

If you love saucy meals, you are going to love this savory Venison Goulash. This mouthwatering venison dish, is simple to make and a crowd pleaser for both seasoned and first time venison eaters.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1/4 cup butter
• 2 lbs. lean beef round, cut into 1 inch peices
• 2 large onions, chopped
• 2 tomatoes,chopped (I don't bother peeling)
• 1 1/2 teaspoon salt
• 1/4 teaspoon salt
• 2 TBS paprika
• 3 Bay Leaves
• 1 cup of wine

1. Melt butter in large skillet over medium heat.
2. Add beef and sauté until browned.
3. Remove beef and put aside.
4. Transfer onions to the skillet (do not remove the juices!); sauté until onions are almost tender.
5. Transfer venison (or beef) back to skillet.
6. Add tomatoes, salt, pepper, garlic, paprika and bay leaf.
7. Stir broth into beef mixture.
8. Cover with a tight-fitting lid and simmer over low heat 1.5-2 hours or until beef is tender.
9. In a small bowl, combine 1/4 cup beef cooking juices with flour; stir until smooth. Stir flour mixture into goulash.
10. Cook, uncovered, over low heat 20 minutes. Stir wine into goulash; cook 10 more minutes or until sauce thickens, stirring occasionally.
11. Remove all three bay leaves...(very important - choking hazard)
12. Serve hot over noodles, potato dumplings or boiled potatoes. (I like over home made spaezle the best)

Tips & Warnings

• This may be made a day in advance.
• Freezes very well.
• This dish is so delicious, my father requests it all year round! Beware, your guests may do the same!