Wild Game Goulash Soup

Inspired by a recipe in Food & Wine. I have made it with ground deer and moose, but it would be equally good with ground beef. The egg noodles are optional, but popular with children.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  oil
• 1  lb  ground deer meat
• 1  onion, chopped
• 1  green pepper, chopped
• 2  stalks celery, chopped
• 2  tablespoons flour
• 2  tablespoons sweet paprika
• 1  teaspoon oregano
• 1  teaspoon salt
•  pepper, to taste
• 2  potatoes, peeled and cut in 1/2-inch cubes
• 1 (10 ounce) can condensed beef broth
• 4  cups water
• 1  cup  egg noodles (optional)

Directions

1. In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
2. Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
3. Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
4. Add paprika, oregano, salt and pepper. Stir.
5. Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done.
6. Garnish with sour cream, chopped fresh dill and serve with pickles.