Rinse and wipe the meat, cut into small pieces.
Heat a frying pan with vegetable oil and lay out the meat, first the meat will release liquid, wait until it evaporates and fry until roasted.
Chop the onion with medium cubes.
Fry the flour in a dry frying pan until a light golden color.
Add a glass of water to the meat, cover and simmer until half cooked, this is done for softness because the elk meat is harsh. Then open the lid and let the water evaporate.
Add onion to the meat, salt and pepper to taste, cook until the onion is soft.
Add tomato paste to the meat.
Pour the flour with a glass of water and mix well so that there are no lumps.
Pour the remaining water into the pan and add the bay leaf, mix, bring to a boil. Then pour the water with flour, bring to a boil again, reduce the heat to a minimum and simmer for 10 minutes.
Serve goulash with a side dish sprinkled with chopped parsley.
Elk goulash is very juicy with a rich taste and aroma. Elk meat is not fat, but very tasty, it is a bit like beef and pork together. Such a dish is perfect for any side dish, especially potato, there is a lot of gravy so if you want you can reduce the amount of water.