Bison Goulash

A hearty dish, sure to warm you up when the weather cools down.

  • Serves: 8
  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: Moderate


  • 1 lb. of cubed fresh or fully thawed bison tri-tip or sirloin tip (cut into one inch pieces)
  • 2 tbsp. olive oil
  • 2 tbsp. all purpose flour
  • 1/4 lb. diced celery
  • 1/4 lb. diced carrots
  • 2 tsp. minced garlic
  • 1/4 lb. diced potatoes
  • 1 small can tomato paste
  • 2 tsp. caraway seed, roughly chopped
  • 2 tsp. paprika
  • 2-3 quarts or liters of beef stock (depending on desired thickness)
  • Cracked sea salt and coarsely ground black pepper to taste
  • 8 tbsp. sour cream for garnish (can substitute with low-fat greek yogurt)

Cooking Directions:

  1. Toss the cubed bison with flour to coat.
  2. In a heavy pot, heat 1 tbsp. olive oil to sizzling.
  3. Saute bison cubes until browned on all sides, remove to a separate dish and cover.
  4. Put the second tbsp. of olive oil into the pot and add the chopped vegetables (except the potatoes) and caraway seed. Saute just until vegetables are slightly softened.
  5. Add browned bison chunks back into the pot.
  6. Stir in paprika until well blended with the bison and vegetables.
  7. Mix in tomato paste and beef stock.
  8. Bring the mixture to a soft boil and then immediately reduce to a simmer.
  9. Add potatoes and simmer for an additional 20-30 minutes until the potatoes are cooked.
  10. Season with sea salt and cracked pepper as needed.
  11. Ladle into serving bowls and top with a dollop of sour cream (or yogurt) dusted with a sprinkle of paprika.

Recipe courtesy of The Bison Council