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Elk Stroganoff

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Elk Stroganoff
Elk Stroganoff

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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Elk Stroganoff

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Creamy rich elk stroganoff with mushrooms

  • Author: Rocky Mountain Woman

Ingredients

Scale

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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Elk Stroganoff
Elk Stroganoff

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I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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