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
The History of Recipes
Food historians have proved the existance of recipes way back into distant history, in fact as far back into history as early Egypt, and maybe even further. Having said that, these, early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in ancient 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 those who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were some books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals prepared for the rich. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations caused a surge in publications on food, some of which still exist in private collections. Over the following few hundred years, the upper-class families of the West strove to serve the most exotic meals, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Caribou Goulash recipe.
