Transylvanian Venison Stew

This is a stew from the region of Transylvania in the Carpathian Basin, which was ruled by the Hungarians for many centuries after the Magyar invasion in the 7th century. Its base is always formed with oil, onions and paprika. This version is made with venison, but beef and mutton can also be used. The meat should always be cut into short, thin slices and not cubes, as would be the case for a goulash. It is a delightfully quick stew to prepare.