Elk Goulash

Use the best quality sweet paprika you can find for this one. For added spiciness, add some hot paprika. Serve over buttered egg noodles or rice.



Ingredients

1 tbsp butter
1 tbsp canola oil
5 cups coarsely chopped yellow onions (about 1 1/2 lbs)
1 garlic bulb (6 to 8 cloves), peeled and minced
6 tbsp sweet paprika combined with 2 tbsp flour
3 cups stock (low sodium chicken or vegetable)
2 tbsp tomato paste
1 1/2 tsp dry marjoram leaves
2 bay leaves
2 tsp salt
1/4 to 1/2 tsp ground black pepper

2 to 4 tbsp canola oil
3 lb elk stew meat cut into 1 1/2 inch cubes

1/2 cup sour cream
1/4 cup (tightly packed) minced fresh parsley leaves

Method

Using a 6 to 8 quart Dutch oven, melt the butter over medium heat. Add the canola oil. Add chopped onions and sauté until they start browning, about 15 to 20 minutes.

Add the minced garlic. Cook and stir until garlic starts browning, about 2 minutes.

Immediately sprinkle in paprika/flour combination. Stir to combine with onions and garlic. Continue stirring and gradually add stock. Blend in tomato paste. Add marjoram leaves, bay leaves, salt and pepper. Increase heat, continue to cook and stir until mixture is just brought to a boil. Remove from heat.

Take a couple of minutes to heat 1 to 2 tbsp canola oil in a large saucepan over medium-high heat. Add half the stew meat making sure the meat cubes are not over crowded and have space between them. (If large saucepan is not available cook in three batches if necessary.) Allow meat cubes to sear for 2 to 3 minutes before turning. Continue to turn cubes every couple of minutes until completely brown. Each batch of meat will take 8 to 10 minutes to brown.

Transfer browned meat to Dutch oven. Between batches immediately deglaze the hot pan with a 1/2 cup of water. Use a food whip to combine the browned bits from the pan with the water. No additional heat should be necessary; deglazing should only take a minute or two. Add deglazed liquid to Dutch oven.

Snuggly seal the top of the Dutch oven with a layer of aluminum foil. Use two sheets cross-wise if necessary. Then cover the Dutch oven and cook goulash in a 275F oven for 4 hours. Check after 2 hours. Stir in some additional water if necessary.

To finish, remove a 1/2 cup of goulash liquid from the stew. In a small bowl, combine liquid with the sour cream. Pour mixture back into Dutch oven and sprinkle in parsley. Fold until just combined. Serve over prepared egg noodles or rice.