Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil 2 tb Paprika
1 1/2 lb Venison, from neck, flank, 1 ts Salt
Shanks, cut into cubes 1 to 1 md Green Bell pepper, thinly
1 1/2 inches Sliced, seeds pith removed
3 md Onions, very thinly sliced 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 typos by Neysa
Submitted By NEYSA DORMISH On 09-22-95

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