3 lb. elk or venison stew meat, cut in 1 inch cubes
Flour
4 tbsp. oil
2 lg. onions, chopped
2 cloves garlic, minced
Salt and pepper
2 1/2 tbsp. sweet Hungarian paprika
1 rib celery with leaves, chopped
1/2 tsp. crumbled savory
Noodles, spaetzle or mashed potatoes
3/4 c. red wine
1 c. beef broth
1 c. tomato sauce or puree or 4 tomatoes from a can
1 c. sour cream

Roll the meat cubes in flour and brown in oil in stew pot. Remove meat to side dish. Add onions and garlic to stew pot and saute. When soft add paprika, mix it thoroughly, and cook for 1 minute. Return meat to the pot and add celery, savory, wine, broth, salt, pepper, and tomatoes. Cover and simmer over low heat for 1 1/2 to 2 hours until meat is tender. If you use electric skillet simmer at 250 degrees.

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 flour and a little water and stir into goulash, simmering 3-4 minutes longer to thicken. Stir in the sour cream and serve with noodles, spaetzle or over mashed potatoes.