Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Caribou steak, cut in strips |
| ½ cup | Flour |
| ¼ teaspoon | Pepper |
| ½ cup | Shortening, lard or bacon grease |
| 1 can | Stewed tomatoes, save juice |
| 2 cups | Water |
| 2 | Beef bouillon cubes |
| 2 teaspoons | Worcestershire sauce |
| ¾ teaspoon | Salt |
| ¾ cup | Chopped onion |
| ½ teaspoon | Garlic powder |
| 3 | Green peppers, cut in strips |
| Steamed rice |
Melt the lard in a large skillet. Dredge the caribou in the flour and pepper
mixture. Brown the meat in the hot fat, add the liquid from tomatoes, water,
onion, garlic powder & bouillon cubes. Cover & simmer 1½-2 hrs.
Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more.
Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice.
Jim Weller
Submitted By JIM WELLER On 12-09-95