Buffalo Stew Tanka Me A Lo Recipes

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BUFFALO STEW (TANKA-ME-A-LO)



Buffalo Stew (Tanka-Me-A-Lo) image

This is Native Americans "beef stew" if you wanna called it that, It's very delicious and I think you would like it too, but finding buffalo meat might be a problem.

Provided by Chef Otaktay

Categories     Stew

Time 1h18m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 stalks celery, cut 1 inch long
1 (12 ounce) can stewed tomatoes
2 lbs buffalo stew meat, cut into 1-inch cubes
4 quarts water
2 lbs red potatoes (not russets) or 2 lbs white potatoes (not russets)
1 cup barley

Steps:

  • Brown the buffalo cubes on high heat until seared about 3 minutes.
  • Add 4 quarts of water, potatoes and boil until veggies are tender.
  • Add stewed tomatoes and celery and barley cook an additional 5 minutes.
  • Remove from fire and place into baking dish.
  • Bake at 425°F for 30 minutes.
  • Remove from oven and enjoy.
  • Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.

Nutrition Facts : Calories 348.8, Fat 1.6, SaturatedFat 0.3, Sodium 293.7, Carbohydrate 76.2, Fiber 13.1, Sugar 6.9, Protein 11

BUFFALO STEW



Buffalo Stew image

I'm always on the lookout for recipes using buffalo meat as there is a buffalo ranch near us at our place in N. Wisconsin. Here's one that I found that we really liked....it's quick and easy and perfect after a day of fishing when the husband, once again, catches no fish! Adapted from a Sunset recipe.

Provided by Hey Jude

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

2 large onions, chopped
2 teaspoons vegetable oil
3/4 lb mushroom, thinly sliced
1 lb ground buffalo meat or 1 lb extra lean ground beef
2 (13 ounce) cans tomatillos
1 (15 1/2 ounce) can hominy, drained
1 (15 ounce) can baby corn, drained
1/4 cup chopped fresh cilantro
1 teaspoon dry oregano leaves
5 small dried hot red chiles

Steps:

  • In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
  • Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
  • Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
  • Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
  • Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.
  • If you're making this ahead of when you'll serve it, let it cool at this point then cover and refrigerate until the next day.
  • Reheat to serve and REMOVE and discard the HOT CHILES before serving, unless you like getting a'jolt'.

Nutrition Facts : Calories 438.9, Fat 8.4, SaturatedFat 1.5, Cholesterol 52.2, Sodium 318.3, Carbohydrate 64.3, Fiber 11.5, Sugar 17.5, Protein 33.5

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