Caribou Stroganoff
Submitted by Glohmer
Caribou strips browned with mushrooms and onions, simmered in a Worcestershire-spiked sour cream gravy. Serve over egg noodles or rice for a wild game comfort classic.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minStroganoff is comfort food at its finest, and caribou takes it somewhere special.
Lean caribou strips get dredged in seasoned flour and browned in bacon fat alongside garlic, onions, and mushrooms.
The pan drippings build into a rich gravy with beef bouillon, Worcestershire, and a generous pour of sour cream that turns silky and just barely simmers.
Spoon it over egg noodles or steamed rice, hit it with a dusting of paprika, and you’ve got a meal that could make anyone a fan of wild game.
Pro Tips
- Pound the meat with a mallet before slicing if you’re using stewing cuts. Good steaks won’t need it, but tougher pieces benefit from breaking down those fibers.
- Brown the meat in batches so each strip gets proper contact with the hot pan. Overcrowding steams the meat and you lose that golden crust.
- Don’t let the sour cream boil. Keep the heat low and stir it in gently. Boiling curdles the cream and ruins the texture of the gravy.
- A splash of dry white wine or a squeeze of lemon juice stirred in at the end adds brightness that cuts through the richness.
Ingredients
Directions
Pound stew meat to tenderize.
Good quality steaks will not need this.
Dredge meat in ¼ cup flour and salt.
Sauté 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.
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