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1
In a shallow dish, combine all the marinade ingredients and add the cubed caribou.
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2
Cover and leave in a cool place for 24 hours.
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3
Remove the meat cubes from the marinade.
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4
Pat dry and roll in a little flour.
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5
Strain the marinade and reserve.
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6
Cut the peppers in half and remove seeds.
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7
Chop the peppers into cubes.
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8
Chop the onion and mince the garlic.
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9
Cut the celery into 1/2 inch slices.
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10
Heat the oil in a large frying pan, and brown the caribou quickly.
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11
Remove it, then add the chopped vegetables to the oil and saute quickly; but do not allow to brown.
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12
Put the caribou and fried vegetables into a flameproof casserole.
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13
Add the tomatoes, roughly chopped, and the tomato paste.
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14
Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the contents of the casserole, and pour in the marinade liquid.
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15
Stir well and bring almost to boiling.
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16
Cover.
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17
Turn down the heat and simmer gently on top of the stove for 1 1/2 to 2 hours.
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18
25 minutes before the goulash is ready, add the potatoes, peeled and cubed.
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19
Just before serving, add the yoghurt/sour cream and stir.
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20
Taste for seasoning: more paprika or caraway may be added if liked.
