| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Game |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Moose meat, |
|
|
Cut into 1-inch cubes |
| 2 |
tb |
Shortening |
| 1/4 |
ts |
Cracked black pepper |
| 1/2 |
ts |
Paprika |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 2 |
cn |
Condensed beef broth |
|
|
(10-1/2 ounces each) |
| 1 |
c |
Dry red wine |
| 1 |
lg |
Onion; diced |
| 3 |
|
Carrots; sliced |
| 18 |
sm |
Whole white onions |
| 12 |
sm |
New potatoes; peeled |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
INSTRUCTIONS
Saute meat cubes in shortening until brown on all sides. Add pepper,
paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover
and simmer until meat is tender, about 2 hours. Add whole onions and
potatoes; cover and simmer for an additional 15 minutes, or until the
vegetables are barely tender. Mix butter and flour into a paste. Drop into
simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with
rice or polenta.
Adaption from recipe by Phillip Velez, London Chop House (Detroit)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
232235 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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