Bear stroganoff (master recipe)
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Bear stroganoff (master recipe)
  Beef    Game  
Last updated 6/12/2012 1:07:48 AM. Recipe ID 33987. Report a problem with this recipe.
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      Title: Bear stroganoff (master recipe)
 Categories: Beef, Favorites, Main course, Tried and t, Game
      Yield: 4 Servings
 
  1 1/2 lb Steak Meat from Bear; Beef,
           -Elk or Venison, sliced 1/4"
           -thick
      1 md Onion; sliced 1/8" thick
      5    Cloves garlic cloves;
           -Crushed And Diced
      6 tb Butter Or Margarine; (3/4
           -Stick)
      2 tb Flour
      6 oz Fresh Mushrooms; sliced 1/4"
           -thick (Or 3 Cans, Drained)
      2    Cubes beef bouillon
      1    Cup(Or More) wine; red,
           -(Burgundy, Port, Madeira Or
           -Your Favorite)
      2 tb Catsup
    1/2 ts Cracked Black Pepper
    1/2 ts Salt
      1 c  Sour cream; light
      1 pk Merlino's™ Kluski Egg
           -Noodle; Cooked As Directed
           -(1/8" Square Or Your
           -Favorite Egg Noodle)
 
  1. Put on the water for the noodles. Bring to a boil. Dissolve the
  beef bouillon in the wine.
  
  2. Prepare the meat by removing any silverskin, fat or whatever.
  Slice the meat across the grain into 2- 3" strips. Then, in a medium
  skillet, sauté the meat using 2 tablespoons of butter till the meat
  is just browned but still rare. (DO NOT OVERCOOK, it will be tough!)
  Remove from skillet, reserving all juices.
  
  3. With two tablespoons of butter, sauté the onions, garlic and
  mushrooms until the onion is just tender/crisp. Add the reserved
  juices, flour, salt and pepper. Stir until smooth. Blend the
  wine/bouillon mixture into the onion, garlic and mushrooms. Add the
  catsup and sautéed meat. Bring to boil over medium/high heat while
  stirring. Reduce heat and simmer uncovered for 10 to 15 minutes to
  thicken sauce and tenderize meat.
  
  4. Cook the noodles per directions and drain. (approx.. 10 minutes,
  do not rinse) Add 2 Tablespoons butter, stir until coated. Or omit
  the butter and stir the stroganoff mixture directly into the noodles.
  
  5. Fold the sour cream into the sauce mixture and heat through. Do not
  allow to boil.
  
  6. Serve over buttered noodles with crusty bread and one or two of the
  following: steamed broccoli, grilled zucchini, pickled beets, chilled
  pears.
  
  Suggested Wine: Whichever was used for sauce
  
  Serving Ideas : Steamed broccoli, grilled zucchini, pickled beets,
  pears
  
  NOTES : You may use your own preferences whether to use butter or
  oil. You may use 1 to 1-1/2 pounds of any whole or ground meat or
  make it vegetarian with no meat. The meat flavor strength goes up as
  follows, Elk, beef, bear, venison. Use a wine that corresponds in
  flavor strength to the type of meat. The wine chosen will also affect
  the sweetness of the dish.  I.E. Venison and Burgundy, Elk and
  Madeira. You may need to increase the cooking time a bit to tenderize
  the meat or to thicken the sauce prior to adding the sour cream.  See
  "Hamburger Stroganoff" for a non-wine, creamy sauce. Recipe 




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Recipe ID 33987 (Apr 03, 2005)

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