This hearty Caribou Goulash transforms lean game meat into a tender, flavorful centerpiece. The secret lies in a 24-hour red wine marinade that tenderizes the meat and infuses it with deep, savory notes. Slow-simmered with sweet bell peppers, onions, garlic, and celery, the dish develops a robust, aromatic broth. A generous dusting of paprika and earthy caraway seeds provides classic Eastern European warmth. The stew is finished with peeled potatoes for substance and a swirl of cool yogurt or sour cream just before serving, which adds a luxurious, tangy creaminess that balances the rich spices. It’s a comforting, rustic meal perfect for chilly evenings or when you want to make the most of wild game. Serve with crusty bread or boiled potatoes to soak up the delicious sauce.
Caribou Goulash
Description
This hearty Caribou Goulash transforms lean game meat into a tender, flavorful centerpiece. The secret lies in a 24-hour red wine marinade that tenderizes the meat and infuses it with deep, savory notes. Slow-simmered with sweet bell peppers, onions, garlic, and celery, the dish develops a robust, aromatic broth. A generous dusting of paprika and earthy caraway seeds provides classic Eastern European warmth. The stew is finished with peeled potatoes for substance and a swirl of cool yogurt or sour cream just before serving, which adds a luxurious, tangy creaminess that balances the rich spices. It&# 226;ÂÂs a comforting, rustic meal perfect for chilly evenings or when you want to make the most of wild game. Serve with crusty bread or boiled potatoes to soak up the delicious sauce.Ingredients
Directions
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Prepare the marinade by combining 1 1/4 cups red wine, 2 tablespoons olive oil, 1 chopped onion, 1 thinly sliced medium carrot, 6 black peppercorns, and 1 bay leaf in a shallow dish.
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Cut the caribou meat into bite-sized cubes, add to the marinade, cover, and refrigerate for 24 hours.
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Remove the meat cubes from the marinade, pat them dry with paper towels, and lightly roll them in flour.
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Strain the marinade to remove solids and reserve the liquid for later use.
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Prepare the vegetables: cut 2 large sweet red bell peppers into cubes, chop 1 medium onion, mince 2 cloves of garlic, and slice 1 rib of celery into 1/2-inch pieces.
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Heat 3 tablespoons of olive oil in a large frying pan or Dutch oven over medium-high heat.
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Quickly brown the floured caribou cubes in the hot oil, then remove the meat from the pan and set aside.
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In the same pan, add the chopped onions, celery, and garlic. Sauté quickly until softened but not browned.
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Transfer the browned caribou and sautéed vegetables into a heavy flameproof casserole or the same pot if using a Dutch oven.
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Add 14 oz of canned tomatoes (roughly chopped) and 2 tablespoons of tomato paste to the pot.
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Sprinkle 2 tablespoons of paprika, 1 teaspoon of caraway seeds (optional), and salt and freshly ground black pepper to taste over the ingredients.
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Pour the reserved marinade liquid over the meat and vegetables, stirring well to combine everything.
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Bring the mixture almost to a boil, then cover the pot and reduce the heat to low.
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Simmer gently on the stovetop for 1 1/2 to 2 hours, until the meat is very tender.
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Peel and cube 1 lb of potatoes, then add them to the goulash during the last 20-30 minutes of cooking.
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Just before serving, stir in 1 1/4 cups of plain yogurt or sour cream until well blended and heated through.
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Taste and adjust seasoning, adding more paprika or caraway seeds if desired, and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 488.1kcal
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 9.1g46%
- Cholesterol 140.7mg47%
- Sodium 1230.3mg52%
- Total Carbohydrate 20.4g7%
- Dietary Fiber 1.1g5%
- Sugars 9.1g
- Protein 40.9g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
