Moose Stroganoff

by Kelly
(Fraser Valley, BC)

I often substitute moose meat for beef and this is one of our family's favourite dishes. This is good with beef but even better with moose meat.

Ingredients

1 lb moose steak, sirloin or round
2 tbsp oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups fresh mushrooms
2 tbsp butter or margarine
3 tbsp flour
1 tbsp tomato paste
1 tsp beef bouillon
1 cup sour cream
1/4 cup dry white wine
Hot cooked noodles or rice

Partially freeze meat; thinly slice across the grain into bite sized strips. Heat oil in a skillet. Add meat; brown quickly on both sides. Add onion, garlic and mushrooms; cook 3 to 4 minutes or until onion is tender. Remove meat and mushroom mixture from pan. Add 2 tbsp butter to pan drippings; stir in 2 tbsp of the flour. Add tomato paste, bouillon, and 1/4 tsp salt. Stir in 1 1/4 cups water. Cook and stir over medium-high heat until bubbly. Cook and stir 1 to 2 minutes longer. Combine sour cream and remaining 1 tbsp flour. Return meat and mushrooms to skillet. Stir in sour cream mixture and wine. Heat through but do not boil. Serve over hot noodles or rice.