Elk Stroganoff

Author: Maddie Kovach

Elk Stroganoff Recipe Ingredients:

• 1 pound cubed elk soup meat
• ½ cup onion, chopped
• ½ teaspoon pepper
• ½ pound portabella mushrooms, chopped or sliced
• 1 cup beef stock (I used an oxtail broth I made a few nights before, but regular beef broth will be just fine)
• ½ cup whole milk
• 1 cup sour cream
• 1 tablespoon parsley
• 1 pound noodles of your choice

Directions:

1. Start by spraying a large nonstick pan. Add elk in and let the meat brown on all sides for a few minutes on high heat. After the meat has browned for a few minutes by itself, add in your chopped onions and mushrooms. Cook the vegetables until tender and onion is translucent. At this point you can start boiling water for the noodles.
2. Lower the heat and add in milk and stock. Cover with lid and let simmer for about 5-10 minutes until the meat is starting to look tender.
3. Turn the heat completely off and add in the sour cream and some of the parsley. Mix the meat and make sure everything is dissolved and mixed nicely.
4. Serve elk meat over cooked noodles and enjoy!