Yield: 4 servings
|1½ pounds||Caribou steak or boneless stewing meat (cut in 1/2" strips)|
|½ pounds||Mushrooms, chopped|
|2 smalls||Onions, chopped|
|1 clove||Garlic; minced|
|3 tablespoons||Lard or bacon fat|
|1 tablespoon||Worcestershire sauce|
|1||Beef bouillon cube|
|1 cup||Sour cream|
|Steamed rice or noodles|
Pound stew meat to tenderize. Good quality steaks will not need this.
meat in ¼ 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.
Submitted By JIM WELLER On 12-19-95