Caribou Goulash Recipe

Name: Caribou Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds stewing beef caribou, boneless; 1 1/4 cups red wine; 2 tablespoons olive oil; 1 each onions chopped; 1 medium carrots sliced thin; 6 each black peppercorns; 1 each bay leaves; 1 x flour, all-purpose for coating; 2 large sweet red bell peppers cubed; 1 medium onions chopped; 2 cloves garlic minced; 1 Rib celery sliced; 3 tablespoons olive oil; 14 ounces tomatoes canned; 2 tablespoons tomato paste; 2 tablespoons paprika; 1 teaspoon caraway seeds; 1 x salt; 1 x black pepper; 1 pound potatoes; 1 1/4 cups yogurt, plain or sour cream

Servings: persons

2 pounds stewing beef caribou, boneless
1 1/4 cups red wine
2 tablespoons olive oil
1 each onions chopped
1 medium carrots sliced thin
6 each black peppercorns
1 each bay leaves
1 x flour, all-purpose for coating
2 large sweet red bell peppers cubed
1 medium onions chopped
2 cloves garlic minced
1 Rib celery sliced
3 tablespoons olive oil
14 ounces tomatoes canned
2 tablespoons tomato paste
2 tablespoons paprika
1 teaspoon caraway seeds
1 x salt
1 x black pepper
1 pound potatoes
1 1/4 cups yogurt, plain or sour cream

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

1198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pounds stewing beef caribou, boneless, 1 1/4 cups red wine, 2 tablespoons olive oil, 1 each onions chopped, and more.

Yes, Caribou Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribou Goulash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions