Search
by Ingredient

Caribou Goulash

StarStarStarHalf starEmpty star

Your rating

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

Ingredients

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

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

Comments


 

 

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?
 

Email this recipe