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High Plains Bison

Warm-Your-Heart Bison Goulash

When the temperature dips, warm up with a hearty bowl of bison goulash. It's thick with veggies and tenderly-braised chunks of bison tri-tip or sirloin tip steak. You may not feel like leaving the kitchen until spring.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8


  • 1 lb 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 1/2 qt beef stock
  • Cracked sea salt and coarsely ground black pepper to taste
  • 8 tbsp sour cream for garnish (for a lower fat version, use low fat Greek Yogurt for garnish)


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