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Caribou Goulash

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Recipe

 

Yield

1 batch

Prep

1 days

Cook

2 hrs

Ready

1 days
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds stewing beef
caribou, boneless
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Marinade
1 ¼ cups red wine
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2 tablespoons olive oil
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1 each onions
chopped
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1 medium carrots
sliced thin
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6 each black peppercorns
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1 each bay leaves
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1 x all-purpose flour
for coating
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2 large sweet red bell peppers
cubed
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1 medium onions
chopped
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2 cloves garlic
minced
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1 Rib celery
sliced
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3 tablespoons olive oil
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14 ounces tomatoes
canned
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2 tablespoons tomato paste
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2 tablespoons paprika
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1 teaspoon caraway seeds
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1 x salt
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1 x black pepper
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1 pound potatoes
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1 ¼ cups yogurt, plain
or sour cream
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Ingredients

Amount Measure Ingredient Features
907.2 g stewing beef
caribou, boneless
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Marinade
296 ml red wine
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3E+1 ml olive oil
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1 each onions
chopped
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1 medium carrots
sliced thin
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6 each black peppercorns
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1 each bay leaves
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1 x all-purpose flour
for coating
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2 large sweet red bell peppers
cubed
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1 medium onions
chopped
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2 cloves garlic
minced
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1 Rib celery
sliced
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45 ml olive oil
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404.6 ml/g tomatoes
canned
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3E+1 ml tomato paste
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3E+1 ml paprika
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5 ml caraway seeds
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1 x salt
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1 x black pepper
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453.6 g potatoes
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296 ml yogurt, plain
or sour cream
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Directions

In a shallow dish, combine all the marinade ingredients and add the cubed caribou.

Cover and leave in a cool place for 24 hours. Remove the meat cubes from the marinade.

Pat dry and roll in a little flour. Strain the marinade and reserve. Cut the peppers in half and remove seeds.

Chop the peppers into cubes. Chop the onion and mince the garlic. Cut the celery into ½ inch slices.

Heat the oil in a large frying pan, and brown the caribou quickly.

Remove it, then add the chopped vegetables to the oil and sauté quickly; but do not allow to brown.

Put the caribou and fried vegetables into a flameproof casserole.

Add the tomatoes, roughly chopped, and the tomato paste.

Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the contents of the casserole, and pour in the marinade liquid.

Stir well and bring almost to boiling. Cover. Turn down the heat and simmer gently on top of the stove for 1½ to 2 hours. 25 minutes before the goulash is ready, add the potatoes, peeled and cubed.

Just before serving, add the yoghurt/sour cream and stir. Taste for seasoning: more paprika or caraway may be added if liked.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 679g (24.0 oz)
Amount per Serving
Calories 114751% from fat
 % Daily Value *
Total Fat 65g 100%
Saturated Fat 22g 109%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 214mg 9%
Total Carbohydrate 23g 23%
Dietary Fiber 9g 35%
Sugars g
Protein 142g
Vitamin A 151% Vitamin C 223%
Calcium 18% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
 

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