Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
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.