5 1/2 lb lean venison, cut into 1 1/4-inch c, ubes
5 oz lard
5 1/2 lb onions, sliced
5 oz sweet paprika
1 tbsp hot paprika
1 1/4 qt red wine
3 1/8 qt water
2 large potatoes, peeled and quartered
3 carrots, peeled and quartered
2 apples, peeled, cored and quartered
1 peppercorns
1 juniper berries
3 bay leaves
1 a few piment seeds (??)
3 stalks celery, thinly sliced
2 bunch parsley, chopped
1 sour cream to taste
A Recipe for
Venison Goulash Soup
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This Recipe for Venison Goulash Soup is one of thousands in the Recipes-to-go Meat Cookbook.
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Herb Tip |
This is a recipe for Venison Goulash Soup from the recipe cookbook of Recipes-to-go (Meat)
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The belly rules the mind. |
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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Best made in large quantities. Recipe therefor serves 12.
In a large pot, melt some of the lard and brown the meat in batches.
Add more lard as required. Remove the meat and reserve. Fry onions
until browned. Remove onions from pot and reserve. Add remaining
lard. Add paprika and stir well. Slowly add red wine and water,
continuing to stir to make sure there are no lumps of paprika. Add
meat and onions to pot again. Add potatoes, carrots, apples and
spices. Quantities are approximate, use more, or less, as you wish.
Cook gently, covered, for 3 hours. Check occasionally, and add more
water as required. Remove coarse spices, and add celery and parsley.
Serve with a bowl of sour cream, so each person can help themselves.
NOTE: This recipe does not mention salt, or pepper, which in my
opinion ought to be included.
Posted by Karin Brewer. Courtesy of Fred Peters.
Serves: 12
Venison Goulash Soup Recipe brought to you by Recipes To-Go