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Braised meat technique: to flour or not to flour before browning?

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Braised meat technique: to flour or not to flour before browning?

ChristinaMason | Dec 20, 2009 03:44 AM

That's it, pretty simple. I'm making venison goulash next week (from shoulder). It will braise in red wine and broth.

Any opinions on whether or not to dust the dried meat with flour before browning? Thanks!

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