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1
Combine wine, 2 tablespoons olive oil, the quartered onion, peppercorns, and bay left in a container big enough for it and the meat and add the Wild Boar stew meat. Cover and refrigerate for at least 24 hours.
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2
Remove the meat from the marinade and pat dry. Roll meat in flour. Strain marinade and set aside.
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3
Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince.
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4
Heat olive oil, medium high, in large frying pan. When hot, add wild boar and brown on all sides. Remove meat with tongs and set aside.
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5
Add chopped vegetables to the hot oil and saute. Remove vegetable from the frying pan and place in a large pot. Add the tomatoes and tomato paste.
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6
Sprinkle the paprika, caraway seeds, celery salt, salt and pepper to taste on the contents of the casserole. Pour reserved marinade liquid into casserole. Stir to mix ingredients.
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7
Place over medium high heat and bring almost to a boil. Turn down heat and simmer gently on top of the stove for 1 1/2 - 2 hours.
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8
When done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
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9
Just before serving add sour cream and stir into goulash.
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10
Taste for proper seasoning and serve.
