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Venison Goulash

From 101 Camping And Outdoor Recipes.

Source and licence

From 101 Camping And Outdoor Recipes, printed page 4, digitised by the Internet Archive: https://archive.org/details/101-camping-and-outdoor-recipes

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 2T Oil 1 1/2 Ib Venison,from neck, flank, -Shanks, cut into cubes 3.
  2. md Onions,very thinly sliced 2 T Paprika 1t 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.
  3. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft.
  4. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top.
  5. Cook 1 to 1 1/2 hours, until the venison is fork tender.
  6. Traditionally Goulash is served with broad noodles.