Ingredients
- 2 beef bouillon (cubes)
- 525 gr caribou steak
- 475 ml water
- 95 gr shortening
- 90 gr onion (chopped)
- 65 gr flour
- 10 ml worcestershire sauce
- 2 gr salt
- 2 gr garlic powder
- 1 gr pepper
- 3 slices green peppers
- 1 package stewed tomatoes
Steamed rice Melt the lard in a large skillet. Dredge the caribou in the flour and pepper mixture. Brown the meat in the hot fat, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1.5-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice.
