Ingredients:
1.)Two Pounds of boneless Venison
Cubes
2.)Two Pounds of boneless Pork Cubes
3.)Approximately eight
tablespoons of shortening (crisco)
4.)Two Onions chopped
5.)Two Carrots
chopped
6.)Two stalks of Celery chopped
7.)Six cloves of Garlic
Crushed
8.)One teaspoon dry rosemary
9.)One teaspoon dry rubbed
sage
10.)Six black peppercorns
11.)Two tablespoons caraway
seeds
12.)Six Juniper Berries
13.)Two tablespoons dry marjoram
14.)One
teaspoon dry cinnamon
15.) Four whole cloves
16.)Two tablespoons good
quality Sweet Paprika
17.)One teaspoon good quality Hot Paprika
(optional)
18.)One 28oz can Pastene Chunky Style tomatoes
19.)Two cups dry
white wine
20.)Two cups Sour Cream
Method:
Melt
shortening in a large skillet and when hot add Onions, Carrots, Celery and when
all are lightly browned add both venison and pork cubes and continue to brown
lightly. Always continue to turn meat to brown and if your skillet is not large
enough use two skillets or cook meat cubes in several small batches, removing
browned pieces to a platter while waiting for the remaining meat to cook. Remove
any browned vegetables as well, do not burn!! When all meat and vegetables are
lightly browned on the outside return all to a pan or pot large enough to hold
all or use two pots or pans. Add rosemary, sage, peppercorns, (whole) caraway
seeds, juniper berries, marjoram, cinnamon, cloves, and both sweet and hot
paprikas to pan or pots equally distributed while meat and vegetables are
cooking on a medium heat. When all seasonings have been combined thoroughly with
the meat cubes and vegetables, raise heat to high and add white wine. Cook on
high heat until wine and liquids begin to lightly boil and then add tomatoes.
When all this mixture of vegetables, herbs, tomato, wine and meats begin to
boil, lower the heat so goulash is at a low simmer and cover for two hours or
place in a 350 degree oven covered for two hours. When done, uncover add sour
cream and stir in but do not allow to boil. Enjoy with crusty
bread.