2 lb Boneless stewing meat
Marinade:
1 1/4 cup of Red wine
2 tb Olive oil
1 Onion; chopped
1 md Carrot; sliced thin
6 Black peppercorns
1 Bay leaf
Flour for coating
2 lg Sweet red bell peppers;
-cubed
1 md Onion; chopped
2 cl Garlic; minced
1 Rib of celery; sliced
3 tb Olive oil
14 oz Canned tomatoes
2 tb Tomato paste
2 tb Paprika
1 teaspoon of Caraway seeds (opt'l)
Salt
Fresh ground black pepper
1 lb Potatoes
1 1/4 cup of 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
Posted to -Recipes Digest V4 #149 by neysa@pdn.net (Neysa Dormish) on May
28, 1997
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