Venison goulash (Szarvasgulyás) from Culinaria Hungary (page 221) by Aniko Gergely

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Notes about this recipe

  • nicolepellegrini on March 10, 2018

    This was good for a change of pace from the usual venison stew, though I will make a few changes next time to improve the flavor. Primarily I would flour and brown the meat first, both for better flavor and visuals and to add some thickening to the sauce. I would also add more paprika to increase the seasoning a bit.

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