From the Woods to the Stove скачать в хорошем качестве

From the Woods to the Stove

Ingredients needed: Protein: beaver or beef (we use beaver) Vegetables: 8oz of fresh mushroom. 1 medium yellow onion, diced. 2 garlic cloves, minced. Fresh parsley, chopped (optional for garnish) Sauce and Seasoning: 2 cups beef broth. 1 tablespoon Dijon mustard or Stone Ground (which is my favorite) 1 cup sour cream (we use homemade). 2 table spoons of flour. 2 table spoons butter. 1 table spoon olive oil. salt and pepper to taste. INSTRUCTIONS: 1.Prepare the Protein: Cut the beaver into thin strips against the grain for tenderness. Season the strips with salt and pepper, then lightly dredge with flour. This helps create a nice sear and thickens the sauce. 2.Sauté Mushrooms and Onions: In a large skillet, heat butter and olive oil over medium heat. Add diced mushrooms and onions, cooking until soft and golden brown to develop the flavor base. 3.Cook the Protein: Push mushrooms and onions to the sides of the pan, add beaver strips in the center, and sear quickly until browned but not overcooked to maintain tenderness. 4.Make the Sauce: Stir in minced garlic until fragrant, then add beef broth and Dijon mustard or stone ground. Let the sauce simmer gently to combine flavors and reduce slightly. 5.Finish with Sour Cream: Remove pan from heat and stir in sour cream (we use homemade) until sauce is creamy and smooth. Avoid boiling after adding sour cream to prevent curdling. 6.Season with salt and pepper to taste. Serve Warm: Serve immediately over buttered egg noodles, mashed potatoes, or steamed rice for a hearty and comforting meal. #adventure #recipe #food #wildlife #homesteading #life