Newfoundland Gourmet Stew
|Cubed moose/Elk stew meat||1 Pound|
|Meat tenderizer||1 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Chopped onion||3 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Worcestershire sauce||1⁄2 Tablespoon|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄2 Tablespoon|
|Pearl onions||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Cubed potatoes||1 Cup (16 tbs)|
Sprinkle meat lightly with salt and pepper; add meat tenderizer.
Flour meat well; brown in heavy pan, using enough fat to cover bottom of pan.
Pour in water; add onion, garlic powder, sugar, paprika, worcestershire sauce, tomato juice and lemon juice.
Cover tightly; simmer for 2 hours or until very tender, adding more water as needed.
Add vegetables to meat; cook until all are tender.
Pour off juices and thicken with flour for gravy; pour gravy over meat and vegetables.