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
We are able to track the history of written recipes far back into antiquity, in fact as far into history as early Egypt, and maybe further still. In practice though, generally, these early recipes were just basic pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also describes how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few you will know such as thyme, fennel and parsley. For the next few years, the rich families of Wesstern Europe strove to serve up the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and writing down the recipes that were being prepared for the better households. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Caribou Stroganoff recipe.
