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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Inspired by a recipe in Food & Wine. I have made it with ground deer and moose, but it would be equally good with ground beef. The egg noodles are optional, but popular with children. Ingredients:
1 tablespoon oil |
1 lb ground deer meat |
1 onion, chopped |
1 green pepper, chopped |
2 stalks celery, chopped |
2 tablespoons flour |
2 tablespoons sweet paprika |
1 teaspoon oregano |
1 teaspoon salt |
pepper, to taste |
2 potatoes, peeled and cut in 1/2-inch cubes |
1 (10 ounce) can condensed beef broth |
4 cups water |
1 cup egg noodles (optional) |
Directions:
1. In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
2. Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
3. Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
4. Add paprika, oregano, salt and pepper. Stir.
5. Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done.
6. Garnish with sour cream, chopped fresh dill and serve with pickles.
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