- 3 lbs. venison roast (may substitute 1 lb. beef round steak for 1 lb. venison)
- Salt & pepper
- 1/3 cup vegetable oil
- 3 large onions, chopped
- 8 cloves garlic, chopped
- 5 Tbsp. sweet Hungarian paprika
- ¼ cup unbleached flour
- 2 cans low sodium chicken broth
- 2 Tbsp. tomato paste
- 2 bay leaves
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sour cream
Cut meat into 1 ½-inch cubes. Salt and pepper generously. Pour 1/3 the oil into a #14 Dutch oven. Brown ½ the meat in oven. Remove from oven and place in bowl; add another 1/3 oil and brown the rest of the meat. Add to bowl and set aside. Add remaining 1/3 oil. Add onions, reduce heat to medium and cook, stirring frequently, to a nice golden brown. Stir in garlic. Mix well. Add paprika and flour. Stir until mixture is well coated and fragrant.
Pour in 1 can chicken broth and stir to loosen browned bits in bottom of oven. Add tomato paste, bay leaves, red pepper and green pepper. Mix well. Add second can of chicken broth and meat to the pot, stirring until meat is covered with juices in oven.
Cook at 300-degrees for two hours. (11 coals on bottom and 17 coals on top. After one hour of cooking, add 5 coals to bottom and 9 to top). Recipe may be cooked in oven at home.
Mix sour cream with about ½ juices from oven. Then stir into oven. Salt and pepper to taste. Serve over noodles.