Moose Stroganoff
by Kelly
(Fraser Valley, BC)
Typical serving of moose stroganoff. Yummy!
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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 red or 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.
Comments for Moose Stroganoff
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