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When the temperature dips, warm up with a hearty bowl of Carmen Creek Gourmet Bison goulash. Thick with veggies and tenderly braised chunks of bison tri-tip or sirloin tip steak, you won’t leave the kitchen until spring.


Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Serves: 8 generous bowls

Nutritional information

Per ½ cup/4 ounces of Pure Lean Carmen Creek Gourmet Bison Tri-Tip or Sirloin Tip
  • Calories: 174
  • Fat: 2g
  • Protein: 26g


  • 1 lb. of cubed fresh or fully thawed Carmen Creek Gourmet Bison Tri-Tip or Sirloin Tip (cut into one inch pieces)
  • 2 tbsp. olive oil
  • 2 tbsp. all purpose flour
  • ¼ lb. diced celery
  • ¼ lb. diced carrots
  • 2 tsp. minced garlic
  • ¼ lb. diced potatoes
  • 1 small can tomato paste
  • 2 tsp. caraway seed, roughly chopped
  • 2 tsp. paprika
  • 2-3 quarts or litres of beef stock (depending on how thick you want the goulash to be)
  • 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.