Caribou goulash
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Caribou goulash
  Caribou    Game    Hungarian    Stews  
Last updated 6/12/2012 12:46:34 AM. Recipe ID 6900. Report a problem with this recipe.
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      Title: Caribou goulash
 Categories: Game, Caribou, Hungarian, Stews, Jw
      Yield: 6 Servings
 
      2 lb Boneless stewing meat
           Marinade:
  1 1/4 c  Red wine
      2 tb Olive oil
      1    Onion; chopped
      1 md Carrot; sliced thin
      6    Black peppercorns
      1    Bay leaf
           Flour for coating
      2 lg Sweet red bell peppers;
           -cubed
      1 md Onion; chopped
      2 cl Garlic; minced
      1    Rib of celery; sliced
      3 tb Olive oil
     14 oz Canned tomatoes
      2 tb Tomato paste
      2 tb Paprika
      1 ts Caraway seeds (opt'l)
           Salt
           Fresh ground black pepper
      1 lb Potatoes
  1 1/4 c  Plain yoghurt or sour cream
 
  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 1/2
  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 saute 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 1 1/2-2 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.
 




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Recipe ID 6900 (Apr 03, 2005)

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