Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil
1 1/2 lb Venison, from neck, flank,
Shanks, cut into cubes 1 to
1 1/2 inches
3 md Onions, very thinly sliced
2 tb Paprika
1 ts Salt
1 md Green Bell pepper, thinly
Sliced, seeds pith removed
1/2 c Water

In a Dutch Oven, heat oil and brown venison, stirring often. Add the
onions, sprinkle with paprika and salt while stirring, saute over med
heat until onions are soft. Put in the green pepper and water, cover
the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours,
until the venison is fork tender. Traditionally Goulash is served
with broad noodles.

source: Complete Book of Outdoor Cooking

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