Hungarian Venison Goulash or Pörkölt

Name: Hungarian Venison Goulash or Pörkölt
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: European
Ingredients: 2 cups flour; 1 teaspoon salt; 4 eggs, (beaten); A little water or milk; 1/4 cup lard, (bacon fat or sunflower oil); 2 pounds venison stew meat, (cut into 3 to 4-inch hunks); Salt; 5 cups chopped onions; 1/4 cup sweet paprika, (Hungarian if at all possible); 2 teaspoons hot paprika; 2 teaspoons caraway seed; 1 teaspoon dried marjoram; 1 cup crushed tomatoes; 2 cups venison or beef stock; 1 cup red wine

Instructions

Prep:30minCook:3h

You will want fresh paprika for this recipe, meaning the stuff that has likely been sitting around in your pantry since the Jurassic Period won't cut it. Paprika needs to be bright red and smell wonderful. And if you don't want angry Hungarians beating down your door, buy Hungarian paprika.

Updated at: Thu, 21 Nov 2024 17:25:41 GMT