Categories: Sauces 
      Yield: 1 servings 
  
    1/2 c  Rendered beef fat 
      1 c  Tomatoes; chopped fresh or 
           -stewed 
      1 c  Onion; minced 
    1/2 c  Dried green onion; plumped 
           -in a small amt of water 
           ;Salt & pepper 
  1 1/2 c  ;water 
      1 cn Mushroom stems & pcs, 4 oz 
  
  The moose that is taken late in the season & destined to feed many Alaskan 
  families is often a dry & lean animal. To lovers of fat beef, late-season 
  moose isn't much of a treat. While living in Flennallen one winter, we 
  learned from a family in Gakona how to make a sauce to eliminate some of 
  the problem. It's good on fat moose or beef, too. 
   
  In frying pan over medium heat bring fat to hot. Combine all vegetables 
  except mushrooms in a bowl & salt & pepper to taste. Pour them into hot 
  grease & saute for 3 mins. Add water & bring to a boil. Cook for 10 mins, 
  stirring occasionally. Drain mushrooms, add them to sauce & heat for 
  another 2 mins. Add extra liquid if mixture appears too dry. Serve either 
  on or beside meat. 
   
  From: Smokehouse Bear, More Alaskan Recipes & Stories, by Gordon R. Nelson 
  1982, Alaska Northwest Pub. Co. Anchorage Ak ISBN 0-88240-227-7 Typed by 
  Deidre Ganopole