Caribou Goulash

Ingredients

 * 2 lbs 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 canned tomatoes
 * 2 tbsp tomato paste
 * 2 tbsp paprika
 * 1 tsp caraway seeds (optionall)
 * salt
 * fresh ground black pepper
 * 1 lb potatoes
 * 1¼ cups plain yoghurt or sour cream

Marinade

 * 1¼ cup red wine
 * 2 tbsp olive oil

Directions

 * 1) In a shallow dish combine all the marinade ingredients and add the cubed caribou.
 * 2) Cover and leave in a cool place for 24 hours.
 * 3) Remove the meat cubes from the marinade.
 * 4) Pat dry and roll in a little flour.
 * 5) Strain the marinade and reserve.
 * 6) Cut the peppers in half and remove seeds.
 * 7) Chop the peppers into cubes.
 * 8) Chop the onion and mince the garlic.
 * 9) Cut the celery into ½ inch slices.
 * 10) Heat the oil in a large frying pan and brown the caribou quickly.
 * 11) Remove it then add the chopped vegetables to the oil and saute quickly; but do not allow to brown.
 * 12) Put the caribou and fried vegetables into a flameproof casserole.
 * 13) Add the tomatoes roughly chopped and the tomato paste.
 * 14) Sprinkle the paprika caraway seeds and salt and pepper to taste on to the contents of the casserole and pour in the marinade liquid.
 * 15) Stir well and bring almost to boiling.
 * 16) Cover.
 * 17) Turn down the heat and simmer gently on top of the stove for 1½ – 2 hours.
 * 18) 25 minutes before the goulash is ready add the potatoes peeled and cubed.
 * 19) Just before serving add the yoghurt/sour cream and stir.
 * 20) Taste for seasoning: more paprika or caraway may be added if liked.