MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Caribou Goulash
  Categories: Game, Ethnic, Soup
       Yield: 6 Servings
 
       2 lb Boneless stewing meat
            Marinade:
   1 1/4 c  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 ts Caraway seeds (opt'l)
            Salt
            Fresh ground black pepper
       1 lb Potatoes
   1 1/4 c  Plain yoghurt or sour cream
 
   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.
 
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