Caribou Stroganoff

Answer 1

Ingredients

• 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.

Answer 2

Ingredients

• 1 1/2 lb Ground Caribou or
• 1 1/2 lb Stewing meat; coarsely diced
• 1 md Onion, chopped
• 1 cl Garlic, minced
• 3 tb Oil
• 2 c Water
• 2 tb Worcestershire sauce
• 1 ts Marjoram
• 1 ts Thyme
• 1 ts Celery seed
• 1 ts Salt
• 1/2 ts Pepper
• 1 Bay leaf
• 1 lb Diced potatoes
• 1 Diced carrot
• 2 tb Flour
• 1/2 c Green peas

Pie crust Saute meat, garlic and onions in heated oil in a large skillet, until meat has browned. Transfer to a large saucepan. Add water, herbs, Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if ground meat and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes longer. Remove bay leaf; make a slurry of the flour and a little water and stir in. Bring to a boil until the mixture thickens. Add peas. Remove from the heat and set aside. Prepare your favorite pie crust and place the bottom crust into a pie pan. Pour the meat mixture into the pie pan. Cover with pie crust, Flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.