Creamy, rich elk stroganoff is a show shopper of a dish. It may look complicated, but it’s not. It’s simple and easy and can be made with any type of game meat or even beef. Use the loin or backstraps for a nice tender stroganoff.
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Creamy rich elk stroganoff with mushrooms
Ingredients
1 1/2 lbs venison steak, cubed
1 T vegetable oil
1/4 C Marsala wine
few springs of fresh parsley
1 clove of garlic, minced
8 oz of fresh mushrooms, sliced
1 can of beef consomme
1/2 t dried thyme
1/2 t salt
1/4 t freshly ground pepper
1 C sour cream
1/3 C flour
Cooked noodles
Instructions
Brown the venison on all sides in a Dutch Oven or large skillet in the oil
Add the wine to the pan and scrape up any browned bits from the bottom
Add the garlic, mushrooms, parsley, consomme, thyme, salt & pepper
Let simmer for about 30 minutes, until the meat is tender and the mushrooms are cooked through
Stir together the sour cream and flour in a small bowl, add about a cup of the hot liquid from the stew and blend well
Stir the sour cream mixture into the stew until blended
Serve over noodles
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