RCI-SP.004.0059.001

Caribou Goulash

Caribou Goulash from the Recidemia collection

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Pat the caribou stewing meat dry with paper towels, then season generously with salt and fresh ground black pepper. Coat the meat pieces evenly in flour, shaking off excess.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the floured meat on all sides until deeply caramelized, about 3-4 minutes per batch, then set aside.
3
Reduce heat to medium and add the chopped onion and minced garlic to the pot, stirring frequently until softened and fragrant, about 3-4 minutes.
3 minutes
4
Stir in the paprika and tomato paste, cooking for 1-2 minutes to combine and deepen the flavors.
2 minutes
5
Return the browned meat to the pot and add the canned tomatoes with their juice, breaking them up slightly with a spoon. Add the bay leaf, black peppercorns, and caraway seeds if using.
6
Bring the mixture to a gentle simmer, then reduce heat to low, cover, and braise for 45 minutes, stirring occasionally to ensure even cooking.
45 minutes
7
While the meat braises, cut the potatoes into large chunks, and slice the carrot and celery thin.
8
Add the sliced carrot, celery, and cubed red bell peppers to the pot and stir to combine. Cover and continue braising for 30 minutes.
30 minutes
9
Add the potato chunks to the goulash, stir well, and cover. Continue braising until the potatoes are tender and the meat is very tender, about 15 minutes.
15 minutes
10
Remove from heat and discard the bay leaf. Stir in the plain yogurt or sour cream in a slow stream, whisking gently to incorporate and create a creamy sauce.
11
Taste and adjust seasoning with additional salt and fresh ground black pepper as needed. Serve hot in shallow bowls, ladling the rich goulash and broth over the meat and vegetables.

What Makes This Variant Distinct

  • Original variant

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