Recipe - Bear Stroganoff (Master Recipe)

1 One half pound Steak Meat from Bear; Beef,
Elk or Venison, cut or sliced up 1/4"
thick
1 md Onion; cut or sliced up 1/8" thick
5 Cloves garlic cloves;
Crushed And Diced
6 tablespoon Butter Or Margarine; (3/4
Stick)
2 tablespoon Flour
6 ounce Fresh Mushrooms; cut or sliced up 1/4"
thick (Or 3 Cans, Drained)
2 Cubes beef bouillon
1 Cup(Or More) wine; red,
(Burgundy, Port, Madeira Or
Your Favorite)
2 tablespoon Catsup
One half teaspoon Cracked Black Pepper
One half teaspoon Salt
1 cup Sour cream; light
1 pack 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 1One half 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 nonwine, creamy sauce.
Recipe by: John R Harmon {January 1998}

Posted to TNT Recipes Digest by "John R Harmon"
johnrharmon@email.msn.com on Mar 5, 1998