Title: Caribou Stroganoff
Categories: Game Soup Meat
Yield: 4 Servings
| 1 1/2 | lb | Caribou steak or boneless stewing meat (cut in 1/2" strips) |
| 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | lb | Mushrooms, chopped |
| 2 | sm | Onions, chopped |
| 1 | cl | Garlic; minced |
| 3 | tb | Lard or bacon fat |
| 1 | tb | Worcestershire sauce |
| 1 | | Beef bouillon cube |
| 1 | c | Water |
| 1 | c | Sour cream |
| | | Steamed rice or noodles |
| | | Paprika |
Pound stew meat to tenderize. Good quality steaks will not need this.
Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms
in fat for 5 minutes. Remove them; add meat and brown. Remove meat from
pan. Add remaining flour to drippings in pan. Add Worcestershire and the
bouillon dissolved in hot water. Cook until thickened. Add sour cream. Heat
until gravy just barely simmers. Add the cooked meat and vegetables and
heat. Serve over rice or noodles. Sprinkle with paprika to accent. By on