Ingredients for Bear With Rice
- 1 lb bear steak
- 2 tablespoons vegetable oil
- 1 large onion
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 8 oz sliced canned mushrooms
- 1/2 cup dry sherry
- 2 cloves minced garlic
- 1 cup uncooked rice
- 1 cup beef broth
- 1/4 cup liquid from canned mushrooms
- a few splashes soy sauce (to taste)
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How to Make Bear With Rice
- Cut 1 lb of bear steak into thin strips, approximately ½ inch wide.
- In a large cast iron skillet, heat 2 tablespoons of oil over high heat. Brown the bear meat strips in batches, ensuring not to overcrowd the pan.
- Add 1 large onion, chopped, to the skillet.
- Sauté the onions until softened and translucent, about 5 minutes.
- In a separate bowl, whisk together 1 cup of beef broth, ½ cup dry sherry, ¼ cup of liquid from canned mushrooms (reserved), and 2 cloves of minced garlic.
- Pour the liquid mixture over the bear steak and onions in the skillet.
- Add 8 oz of sliced canned mushrooms to the skillet.
- Reduce heat to low.
- Cover and simmer for approximately 1 hour, or until the bear steak is incredibly tender. Add more broth if needed to prevent sticking.
- Serve the tender bear steak over a bed of hot cooked rice. Garnish with a few splashes of soy sauce to taste.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
22g
Fat
9g
Carbs
5g
