Ingredients
| 2 lbs. | venison (any cut) cut into 1-1/2 inch cubes | | 3 tbsp. | flour | | 3 tbsp. | vegetable oil | | 1 | lg. onion, sliced or | | chopped fine | | 2 cloves | garlic, chopped | | 1 qt. | boiling water or | | stock | | 1/2 cup | red wine | | 1 can (6 oz.) | tomato paste | | 1 tbsp. | Hungarian paprika | | Salt, to taste | | 1 cup | sour cream |
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Instructions
Roll the meat in the flour, pressing the flour into the cubes. heat the oil in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, 2 to 3 hours, adding more stock, water or wine if necessary. Just before serving, stir in the sour cream. Serve with red cabbage cooked with apples, and buttered noodles, or boiled new potatoes covered with sour cream.
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