2 lb boneless stewing meat
1 marinade:
1 1/4 cup red wine
2 tbsp olive oil
1 onion, chopped
1 medium carrot, sliced thin
6 black peppercorns
1 bay leaf
1 flour for coating
2 large sweet red bell peppers, cubed
1 medium onion, chopped
2 cl garlic, minced
1 rib of celery, sliced
3 tbsp olive oil
14 oz canned tomatoes
2 tbsp tomato paste
2 tbsp paprika
1 tsp caraway seeds (opt'l)
1 salt
1 fresh ground black pepper
1 lb potatoes
1 1/4 cup plain yoghurt 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 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.
Servings: 6 servings
Caribou Goulash Recipe brought to you by Recipe Ideas
Categories: Hungarian; Main Dish
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The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move on, there were two interesting cookery books published in the fourteenth century : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich people of that time. During the next few centuries, the rich and powerful families of Europe tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes increased in prestige. Even so, it was during the 19th century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes that were common in the better off homes of the day. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Caribou Goulash recipe.
