1 1/2 lb caribou steak or boneless stewing m, eat (cut in 1/2
1/2 cup flour
1/2 tsp salt
1/2 lb mushrooms, chopped
2 small onions, chopped
1 cl garlic, minced
3 tbsp lard or bacon fat
1 tbsp worcestershire sauce
1 beef bouillon cube
1 cup water
1 cup sour cream
1 steamed rice or noodles
1 paprika
Directions
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.
Servings: 4 servings
Caribou Stroganoff Recipe brought to you by Recipe Ideas
Categories: Russian; Steak
The History of Recipes
It is quite possible to track the history of recipes way back into history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these early cook books were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a few documents which described recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. Additionally, he tells us how the ancient chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs like bay, fennel and dill. Over the following few centuries, the powerful families of the West tried to serve up the most exotic banquets, and as a consequence, cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, recipe books are starting to become popular mostly due to more people being able to read, more free time and having more disposable income. The introduction of television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Caribou Stroganoff recipe.
