German Venison Goulash

Method

1. Heat olive oil in a large pot and brown the venison on all sides.
2. Add chopped onion, garlic, carrot, and celery, and sauté until softened.
3. Sprinkle flour over the mixture and stir to coat.
4. Add beef broth, tomato paste, paprika, and caraway seeds.
5. Bring to a simmer and cook for 1 hour.
6. Stir in sour cream and season with salt and pepper.
7. Serve with a side of dumplings or potatoes.