Name: Hungarian Venison Pörkölt or Goulash
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 people
Ingredients: 2 cups flour; 1 teaspoon salt; 4 eggs, (beaten); A little water or milk; 1/4 cup lard, (bacon fat or sunflower oil); 2 pounds venison stew meat, (cut into 3 to 4-inch hunks); Salt; 5 cups chopped onions; 1/4 cup sweet paprika, (Hungarian if at all possible); 2 teaspoons hot paprika; 2 teaspoons caraway seed; 1 teaspoon dried marjoram; 1 cup crushed tomatoes; 2 cups venison or beef stock; 1 cup red wine