Note: Hungarian sweet paprika is not the same as regular paprika. You can order online or go to a specialty store like Williams-Sonoma.
Prep time: 15 minutes
Cook time: 2 hours
- 2 tbs. vegetable oil, divided
- 2 large onions, sliced
- 2 tbs. Hungarian sweet paprika (not regular paprika)
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3 pounds venison stew meat, cut into small cubes
- 1 (6 ounce) can tomato paste
- 1 1/2 cups water
- 1 clove garlic, minced- 1 tsp. kosher salt
- egg noodles (follow directions on packaging)
1. Over medium heat, heat 1 tbs. vegetable oil in a large dutch oven or pot and cook onions until they soften. Stir frequently.
Remove onions and set aside.
2. In a medium size bowl, combine Hungarian paprika, black pepper and 2 tsp. kosher salt.
It is okay to use table salt, but we think that kosher salt or sea salt is better for cooking. If you're used to using table salt, we suggest that you slowly wean yourself away from it, simply because it just doesn't taste as good. Okay for sprinkling on french fries though.
3. Coat venison cubes in the spice mixture.
4. In the same pot, add the last 1 tbs. of vegetable oil. Cook venison until its brown on all sides.
5. Return the onions to the pot with the meat.
6. Then, add tomato paste, water, garlic and remaining teaspoon of kosher salt.
7. Reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the venison is tender. Stir occasionally.
If you want the stew to be thicker, remove the lid and continue to cook over low heat to reduce the sauce. Stir occasionally.
8. Serve with egg noodles, or whatever you want. We bet rice would be just as great.