Caribou Goulash
Yield
1 batchPrep
1 daysCook
2 hrsReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
stewing beef
caribou, boneless |
|
| Marinade | |||
| 1 ¼ | cups |
red wine
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | medium |
carrots
sliced thin |
|
| 6 | each |
black peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 2 | large |
sweet red bell peppers
cubed |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | Rib |
celery
sliced |
*
|
| 3 | tablespoons |
olive oil
|
|
| 14 | ounces |
tomatoes
canned |
|
| 2 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
paprika
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pound |
potatoes
|
|
| 1 ¼ | cups |
yogurt, plain
or sour cream |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
stewing beef
caribou, boneless |
|
| Marinade | |||
| 296 | ml |
red wine
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | medium |
carrots
sliced thin |
|
| 6 | each |
black peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
all-purpose flour
for coating |
*
|
| 2 | large |
sweet red bell peppers
cubed |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | Rib |
celery
sliced |
*
|
| 45 | ml |
olive oil
|
|
| 404.6 | ml/g |
tomatoes
canned |
|
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
paprika
|
|
| 5 | ml |
caraway seeds
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 453.6 | g |
potatoes
|
|
| 296 | ml |
yogurt, plain
or sour cream |
|
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.
