By Lorelie Scorzafava
As seen in the May/June 2014 issue of Bear Hunting Magazine
Quick to prepare, creamy bear burger stroganoff, will bring smiles to your family or hunting buddies' faces. Making this meal from scratch is just as easy as using the ubiquitous cream of mushroom soup and is so much fresher tasting. It is delicious and can be served with the classic egg noodles or on a bed of rice.
Make sure you do not let it boil too vigorously, heat and reheat gently. Enjoy with a loaf of crusty bread and a green salad with a light vinaigrette dressing. Add a rich red wine to complement the flavors and enjoy.
2 - tbs. olive oil or butter for browning I lb. ground bear meat
1 - medium onion, chopped
1 - 8oz. pkg. white mushrooms, sliced
2 - cloves fresh garlic, minced or I tsp. garlic powder
½ - tsp. dry mustard I c. sour cream
½ - c. mayonnaise I c. beef broth
2 - tbsp. Worcestershire sauce parsley for garnish
1 - 8 oz. pkg. Wide egg noodles or I c. rice
Break up and brown ground bear meat in 2 tablespoons olive oil or butter. Add onion, mush rooms, garlic, and dry mustard powder, cook until onions are tender. Meanwhile in a bowl combine sour cream, the mayonnaise and beef broth. Gently stir into bear meat mixture. Cook over very low heat for 10 minutes. Take care to not over-stir.
Meanwhile cook egg noodles or rice until done, drain well, and keep warm. Serve over noodles or rice, garnish with parsley.