Game Meat Goulash with Noodles or Spaetzle

Makes 6 servings

3 pounds stew meat, cut into 1 1⁄2-inch cubes

Flour

1⁄4 cup (1⁄2 stick) butter

2 large onions, chopped

2 cloves garlic, smashed

2 1⁄2 tablespoons sweet Hungarian paprika

1 rib celery with leaves, chopped 1⁄2 teaspoon crumbled dry savory

3⁄4 cup red wine

1 cup beef broth

Salt and pepper to taste

1 cup tomato sauce or puree

1 cup sour cream

Hot cooked noodles or spaetzle Roll the meat cubes in flour and brown in butter in a Dutch oven. Don’t crowd the cubes; rather brown them in batches they don’t touch each other in the pan. When each batch is browned, remove from pan.

Add onions and garlic to pan and sauté; when soft, add paprika, mix it thoroughly and cook another minute or so. Return all meat to pan and add celery, savory, wine, broth, salt, pepper and tomatoes. Cover and simmer over low heat 1 1⁄2 hours or until meat cubes are done/tender.

When meat is tender, check to see if flour on the meat cubes has given you the right consistency for the sauce. If too thin, mix a little flour and water, then stir into contents in pot and simmer another 3 to 4 minutes to thicken. Stir in sour cream and serve with noodles or spaetzle.