by Millie Bentley
Greetings. Here is a great moose recipe from Teddy Wintersteen’s kitchen. “Here is a variation on that curried moose idea, with a few more spices and some broccoli,” says Teddi. “This recipe is from a vegetable cookbook called BOUNTIFUL HARVEST, published by Reiman Publications, the folks who publish Taste of Home Magazine.”
Broccoli Curry with the Meat of Your Choice
Cut 1 ½ lbs. of round steak of beef, moose, or caribou into 1-inch cubes (or use stew meat). Toss the meat with the following seasonings:
2 or 3 garlic cloves, minced
2 tsp. minced fresh gingerroot
1 tsp. curry powder
1 tsp. chili powder
1 tsp. salt
(Since I like stronger flavors, I would double the amount of these spices except for the salt.)
In a large skillet, cook the meat in 3 Tbsp. oil until browned. Stir in 1 cup water; cover and simmer for 1-1/2 hours or until meat is tender.
Add 1 pound fresh broccoli, cut into florets. Cook, covered, until the broccoli is crisp-tender. If desired, thicken with 1 Tbsp. cornstarch dissolved in a little cold water. Serve over rice.
Until next time, dear Reader, vaya con Dios.