This is a delicious recipe that tastes great with elk, but also works well with beef.
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Ingredients
- 1.5 pounds elk steaks or roast Cut into 1/2" pieces
- 2 tablespoon butter
- 2 cup beef bouillon
- 2 tablespoon ketchup
- 1 clove garlic finely chopped
- 1 teaspoon salt
- 8 ounce mushrooms sliced
- 1 medium onion chopped
- 3 tablespoon flour
- 1 cup sour cream
- 1 bag egg noodles cooked
- 1 tablespoon butter
- 1 teaspoon poppy seeds
Ingredients
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Instructions
- Kill an elk.
- Melt 2 tablespoons of butter in a 10" skillet. Add cubed elk meat and saute over medium heat until the meat is browned. Reserve 1/3 cup of the bouillon. Add the remaining bouillon, the ketchup, garlic and salt into the skillet. Heat to boiling, reduce heat to low. Cover and simmer until the meat is tender - about 1 to 1-1/2 hours.
- Stir in the mushrooms and onion. Cover and simmer until the onion is tender - about 10 minutes. Shake the reserved bouillon and the flour in a tight container. Stir the bouillon / flour mixture gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir for one minute. Reduce heat to low. Stir in the sour cream and heat through.
- Cook a bag of egg noodles. Toss the noodles with 1 tablespoon butter and the poppy seeds. Serve the elk mixture over the hot noodles.
- For classic beef stroganoff, substitute 1-1/2 pounds of high quality beef steak or roast.
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