Caribou Goulash

Caribou Goulash Recipe from Hungary with Stewing Meat and Red Wine

Region / culture: Hungary | Preparation time: 24 hours | Cooking time: 2 hours | Servings: 6

Introduction

Caribou Goulash is a hearty and flavorful dish that originated in Eastern Europe. This dish features tender chunks of marinated caribou meat cooked in a rich and savory sauce, along with vegetables and spices. It is a perfect comfort food for cold winter nights.

History

Goulash has its origins in Hungary, where it is considered a national dish. Over time, variations of goulash have been created using different meats, such as beef, pork, and in this case, caribou. Caribou Goulash is a unique twist on the traditional recipe, adding a wild and gamey flavor to the dish.

Ingredients

2 lb (907 g) boneless stewing meat
1 onion, chopped
1 medium carrot, sliced thin
6 black peppercorns
1 bay leaf
flour for coating
2 large sweet red bell peppers, cubed
1 medium onion, chopped
2 cloves garlic, minced
1 rib of celery, sliced
3 tbsp olive oil
14 oz (397 g) canned tomatoes
2 tbsp tomato paste
2 tbsp paprika
1 tsp caraway seeds (optional)
salt
fresh ground black pepper
1 lb (454 g) potatoes
1.25 cup plain yogurt or sour cream

Marinade

1.25 cup red wine
2 tbsp olive oil

How to prepare

In a shallow dish, combine all the marinade ingredients and add the cubed caribou.
Cover and let it marinate in a cool place for 24 hours.
Remove the meat cubes from the marinade.
Pat dry and coat with a little flour.
Strain the marinade and set it aside.
Cut the peppers in half and remove the seeds.
Chop the peppers into cubes.
Chop the onion and mince the garlic.
Cut the celery into 0.5 inch slices.
Heat the oil in a large frying pan and quickly brown the caribou.
Remove the caribou from the pan, then add the chopped vegetables to the oil and sauté quickly, without allowing them to brown.
Transfer the caribou and fried vegetables to a flameproof casserole dish.
Add the roughly chopped tomatoes and tomato paste.
Sprinkle the paprika, caraway seeds, salt, and pepper to taste over the contents of the casserole, and pour in the reserved marinade liquid.
Stir well and bring the mixture to almost boiling.
Cover the casserole.
Reduce the heat and simmer gently on the stovetop for 1.5 – 2 hours.
25 minutes before the goulash is ready, add the peeled and cubed potatoes.
Just before serving, add the yogurt or sour cream and stir.
Taste for seasoning and adjust with more paprika or caraway if desired.

Variations

Substitute beef or pork for the caribou meat.
Add additional vegetables such as mushrooms, peas, or green beans.
Use different herbs and spices to customize the flavor profile of the dish.

Cooking Tips & Tricks

Marinating the caribou meat for 24 hours helps to tenderize the meat and infuse it with flavor.

- Browning the meat before adding it to the casserole dish helps to seal in the juices and enhance the overall flavor of the dish.

- Adding the potatoes towards the end of the cooking process ensures that they are cooked through but still hold their shape.

- Adjust the seasoning to taste before serving, adding more paprika or caraway seeds if desired.

Serving Suggestions

Caribou Goulash is traditionally served with crusty bread or over a bed of egg noodles. It pairs well with a side salad or steamed vegetables.

Cooking Techniques

Marinating the meat

- Browning the meat

- Simmering on the stovetop

Ingredient Substitutions

Use beef or pork instead of caribou meat

- Use Greek yogurt instead of sour cream

Make Ahead Tips

Caribou Goulash can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Caribou Goulash in a large bowl, garnished with a dollop of sour cream and a sprinkle of fresh herbs. Pair it with a glass of red wine for a complete meal experience.

Pairing Recommendations

Caribou Goulash pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot. For a non-alcoholic option, try serving it with a glass of cranberry juice or sparkling water.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Caribou meat is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (sour cream) and gluten (flour for coating).

Summary

Caribou Goulash is a rich and hearty dish that is high in protein and low in carbohydrates. It is a good source of iron, zinc, and vitamin B12, making it a nutritious meal option.

Summary

Caribou Goulash is a delicious and comforting dish that is perfect for a cozy night in. With its tender chunks of marinated caribou meat, savory sauce, and hearty vegetables, it is sure to become a new favorite in your recipe repertoire. Enjoy this unique twist on a classic dish!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a brisk autumn day, the leaves were changing colors and there was a chill in the air. I had been visiting my dear friend Agnes, who lived in a small village nestled in the mountains of Alaska. Agnes was a skilled cook and loved to experiment with different ingredients and flavors. As we sat by the fire, sipping on hot tea and reminiscing about old times, she suddenly pulled out an old, tattered recipe book from her pantry.

"Here, my dear," she said, handing me the book. "I want you to have this recipe. It's one of my favorites, passed down to me by my grandmother."

I flipped through the pages and my eyes landed on a recipe for Caribou Goulash. I had never heard of such a dish before, but the ingredients and instructions intrigued me. Agnes explained that caribou meat was a staple in their village, and this goulash was a traditional dish that had been enjoyed for generations.

I knew I had to try making it myself. Agnes graciously offered to show me how, and we spent the rest of the afternoon in her cozy kitchen, chopping vegetables, browning meat, and simmering the rich, savory stew. The aroma that filled the air was intoxicating, and when we finally sat down to eat, I knew I had discovered something truly special.

From that day on, Caribou Goulash became a beloved recipe in my own kitchen. I would make it for special occasions, family gatherings, or simply to warm up on a cold winter's night. Each time I cooked it, I would think of Agnes and the memories we shared that day in her kitchen.

Over the years, I have made some slight tweaks to the recipe, adding my own personal touch here and there. I have shared it with friends, neighbors, and even strangers who have become fast friends after tasting it. It has become a signature dish of mine, one that never fails to impress and delight.

The key to a good Caribou Goulash, I have learned, is in the quality of the ingredients. Fresh vegetables, tender caribou meat, and a rich, flavorful broth are essential. I always take my time when preparing it, allowing the flavors to meld together and the meat to become tender and succulent.

To make Caribou Goulash, start by browning cubes of caribou meat in a large pot with some oil. Add chopped onions, garlic, and bell peppers, and cook until softened. Next, stir in some tomato paste, paprika, and caraway seeds, and let it all simmer together for a few minutes.

Then, add beef broth, diced tomatoes, and a splash of red wine for depth of flavor. Let the goulash simmer on low heat for at least an hour, allowing the meat to become tender and the flavors to develop.

Before serving, I like to stir in a dollop of sour cream for creaminess and a touch of acidity. I like to garnish with fresh parsley and serve it over a bed of buttered noodles or creamy mashed potatoes.

The first bite of Caribou Goulash always brings me back to that day in Agnes's kitchen, surrounded by warmth, laughter, and the comforting aroma of simmering stew. It is a recipe that has become a part of my culinary repertoire, a reminder of the power of good food to bring people together and create lasting memories.

As I pass this recipe down to future generations, I hope they too will find joy in cooking it and sharing it with their loved ones. Caribou Goulash may have originated in a small village in Alaska, but its flavors and traditions have now become a part of my own family's story. And for that, I am forever grateful.