Bison Goulash Paul Campbell, Chef, Cafe' de Ville, Edmonton
INGREDIENTS
Olive oil
Celery, diced small
Carrots, diced small
Onion, diced small
Potatoes, diced small
Bison, ground
Tomato paste
Caraway seed - roasted and rough Chopped
Paprika
Beef/game stock
Salt & pepper to taste
1 tbsp
1/4 lb
1/4 lb
1/2 lb
1 lb
1 lb
1 small can
2 tsp
2 tsp
3 liters
METHOD
In a large pot, heat olive oil, add in the celery, onion, carrot & caraway. Sauté for 3-4 minutes on medium heat.
Add in half of the ground bison crumbling it as you do it. Sauté until the bison is cooked. Add the remaining bison. Sauté until all of the bison is cooked.
Add in the paprika and stir until it is well blended. Mix in the tomato paste and then the stock.
Bring to a boil and then reduce to a simmer. Add in potatoes and simmer until cooked (15-20 minutes). Season with salt & pepper.
Carmen Creek Gourmet Meats Ltd. - Grade A Buffalo meat, a healthy alternative
to other red meats.
Call us toll-free 1-866-945-3767 | 200 5824-2nd Street SW, Calgary
Alberta
