How To make Caribou Goulash
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.
How To make Caribou Goulash's Videos
Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
PRINT RECIPE:
We invite you to eat roasted dog meat and drink beer
Tribal People Try McDonalds for the First Time
Tribal People Try McDonalds for the First Time
Tribal/Villagers try different International Food for the first time. They give pure reaction to the food/things they have never tried.
All the Participant are from Punjab, a province in Pakistan.
Disclaimer or Use at you Own Risk
The producers of this video in no way endorse the statements made by any Participant. We do not hold ourselves legally accountable if you listen to his medical advice.
Subscribe to our channel for latest videos.
Follow us on Instagram @tribalpeopletry
Support us on Patreon
If you'd like to send us stuff to Try kindly contact us on the given email.
You can also send an email for any queries.
akramakbar2003@gmail.com
Easy Ground Venison Salisbury Steak Recipe
This is an amazing recipe for ground venison salisbury steak. See below:
Salisbury Steak Ground Venison Recipe
Ingredients
1.5 lbs of ground venison, elk, or beef
¼ cup plain bread crumbs
¼ cup shredded Monterey Jack cheese
1 TB parsley
2 tsp garlic powder (1 for the meat, the other for the gravy)
¼ tsp Kosher salt
4 dashes Worcestershire sauce
olive oil & butter as needed
1 onion diced
1 pack of sliced baby portabella mushrooms
¾ cup red wine
2 TB flour
2 cups beef broth (I really like “Better than Bouillon” broth
Directions
Gently mix meat, bread crumbs, cheese, parsley, 1 tsp garlic powder, salt, and Worcestershire sauce. Form into 4 patties.
Heat a large skillet, add some butter and olive oil, brown patties on both sides, remove, and set aside.
Add more olive oil & butter, add onions and cook until almost done. Add mushrooms and cook until onions and mushrooms are soft. Sprinkle flour and stir into the mix.
Slowly pour in the broth and wine while stirring constantly. Add more garlic and Worcestershire sauce.
Reduce heat and add the patties. Cook for another 5-6 minutes until sauce thickens.
Buddy Luh!! - Newfoundland Moose Stew Recipe
Here is Knockout Kitchen's take on a Newfoundland traditional recipe, Newfoundland Moose Stew. A typical moose stew can't be beat! It typically doesn't contain stock or wine but with this recipe I just wanted to try something different with an old staple. Hope you all enjoy the recipe. If you enjoyed this video please like, subscribe and comment below.
The written recipe and instructions can be found here:
(The music in this video is royalty free from the iOS application Soundtrack. It is called Klassic44 and can be found at
Beer Battered Cod - Deep Fried - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Beer Battered Cod, this deep fried cod is made with fresh Atlantic Cod. See recipe below!
Our website:
Our cookbooks:
#homemaderecipe #deepfried #codfish
Ingredients:
2 Fillets of Boneless Cod (cut in 8 small pieces)
1 Cup Flour
1 Tbsp Garlic Powder
½ Tbsp Paprika
1 Tsp Sea Salt
1 Tsp Onion Powder
1 Tbsp Black Pepper
½ Tsp Celery Salt
½ Tsp Thyme
1 Tbsp Ketchup
1 Large Egg
1 Can Beer of choice
Method:
Deep Fryer with lid and Vegetable Oil, never deep fry on stove top.
Method:
Oil Temperature: 350°F
Prep-Time: 15 Minutes,
Deep Fryer Time: 40 Minutes cooking time all together, that's 10 minutes for two pieces frying at a time.
Rinse with cold water the cod fillets, pat dry with paper towel, then season with a pinch of sea salt and pepper set aside.
In a large bowl, add all the spices and flour, ketchup, egg then stir in beer.
Place all cod pieces in the beer batter and equally coat with batter.
Preheat the deep fryer to 350°F, after slowly placing two pieces of cod in the vegetable oil. DON’T OVER CROWD FRYER. This will stop the batter from sticking to the grill in the fryer.
Fry cod for 5 Minutes on each side until golden brown, then remove from the rack unto a plate with a paper towel on the bottom to soak up oil.
Continue until all the cod is deep fried.
Bonita’s Tips:
Serve hot to keep the crust crispy and with the side dish of choice.
Keep in the oven on 250ºF until ready to serve. DON’T COVER!
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!