2 lbs of seal meat, minced
3/8 cup of butter
2 medium onions, finely chopped
1½ lb of sliced mushrooms
1 cup of sour cream
1 tsp of mustard
1 tsp of salt
¼ tsp of pepper
Heat 4 tablespoons of butter.
Add onions and cook 5 minutes.
Add mushrooms and cook 3 minutes.
Remove onions and mushrooms.
Over high heat, melt remaining butter.
Add sealskin and sear 4 minutes.
Add onions and mushrooms, salt, pepper and cook 1 minute.
Mix sour cream and mustard.
Pour slowly into the pan.
Cook 1 minute, without boiling.
