[Batwoman]

When you want to eat this dish/recipe you have to make it a day ahead of time. It is to die for.

This recipe was given to Keg and me last year by a visiting hunter. So far we have had it made with Beef then made it ourselves with Deer and Elk - Moose will be the next time around.

2# cut up - Vension, Beef, Elk or whatever meat you want to use in my opinion
2 Onions Cut Up
3 Slices of Bacon Cut Up
1 Cup Sliced Mushrooms

Fry Onions and Mushrooms over the Bacon.

2 Tomatoes Cut Up
2 Red Bell Peppers Cut Up

1 Bay Leaf
1 Clove Garlic Cut Up

1 Cup Red Wine - WE USE CRANBERRY JUICE TO REPLACE RED WINE - makes no difference in the taste.

1 TBSP Paprika
1 Cube Chicken Bullion OR you can use dry Chicken Soup Base

1 Tbsp Flour

Seasoning Salt
Pepper

1 Envelope Knorr Gulasch Fixing (THIS IS THE KEY TO THIS DISH)

Season Salt and Pepper Meat Cubes.
Roll in Flour.
Add oil to frying pan & brown meat.

Put all of this in the slow cooker.
Cook on low 8 - 9 hours.
Turn slow cooker off but leave the Gulasch in the cooker overnight.

You get to eat it the next day and it is well worth the wait.

I have served this over spuds, noodles and rice - that part is a matter of choice.
====================

If you live in or near Edmonton K & K Foods(Foodliner) the German Store, carries a huge selection of Knorr products BUT they will also ship it to folks for a nonimal fee, of course.


I make a double portion of this recipe when I cook it up. It freezes VERY well. My references on this are Keg River and I think we served this to Red Frog too but not sure.....