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Venison Goulash
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2 lbs. sm. white onions, sliced
8 oz. fat (lard or canned vegetable
shortening)
3 lbs. stewing venison, cubed
1 tbsp. margarine
1 1/2 tbsp. paprika
2 cans beef broth
Noodles (opt.)
Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender, stirring often and from time to time adding more warm beef broth. Gravy should be sort of thick. Wide noodles are good with this gravy spooned over them.
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