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The first Europeans into the Alberta area were French fur traders known as voyageurs. They exchanged various manufactured goods with the local tribes, taking back furs which they transported to the east coast of Canada for shipment to Europe. One of the most common items in the trade were metal pots and pans, which had an enormous effect on the way the local tribes prepared their food. Originally the natives cooked their meat by holding it directly over a fire or by boiling it with other ingredients. Moose, elk, or bear meat and water were placed into a sack made of animal hide. Because the hide could not go directly over fire, the food was heated by dropping hot stones into the sack. With the arrival of the voyageurs the natives were introduced to pan frying and recipes like the following.
- 3 tablespoons vegetable oil
- 3 pounds lean beef, cut into 1-inch cubes
- 2 cups chopped onions
- 3/4 cup maple syrup
- 3 cups potatoes, skin on, cut into 1-inch cubes
- 2 cups turnips, peeled, cut into 1-inch cubes
- 1 cup scallions, cut into small rounds
- 4 cups beef stock
- Salt and freshly ground black pepper
In a sauté pan or Dutch oven large enough to hold all of the ingredients, heat the oil and cook the beef until the cubes are brown on all sides, about 5 minutes.
Add the onions and continue cooking for 3 minutes. Add the maple syrup and cook and stir for 1 minute. Add the potatoes, turnips, and scallions, and cook, stirring, for 3 minutes. Add the beef stock, salt, and pepper and simmer for 1 1/2 hours, until the meat is tender.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
439 calories; 14g total fat; 102mg cholesterol; 182mg sodium; 37g carbohydrates; 3g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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