Caribou Goulash

Caribou Goulash Recipe

Serves 6


2 lbs boneless Caribou Stew Meat
Flour, for coating
2 large Sweet Red Bell Peppers, cubed
1 medium Onion, chopped
2 cloves Garlic, minced
1 rib of Celery, sliced
3 Tbsp Olive Oil
14 oz can Tomatoes
2 Tbsp Tomato Paste
2 Tbsp Paprika
1 tsp Caraway Seeds
fresh ground Black Pepper
1 lb Potatoes
1 1/4 cup Sour Cream


1 1/4 cup Red Wine
2 Tbsp Olive Oil
1 Onion, chopped
1 medium Carrot, sliced thin
6 Black Peppercorns
1 Bay Leaf


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 caribou 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. Do not allow to brown.

Put the caribou and fried vegetables into a large sauce pan. Add the tomatoes, roughly chopped, and the tomato paste. Sprinkle the paprika, caraway seeds, and salt and pepper to taste into the goulash, and pour in the rest of the marinade liquid. Stir well and bring almost to boiling. Cover, and turn down the heat to a gentle simmer on top of the stove for 1 1/2 to 2 hours.

25 minutes before the goulash is ready, add the potatoes, peeled and cubed. Just before serving, add the sour cream and stir. Serve hot with fresh baked bread.

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