Elk Stroganoff

By: Maddie Kovach

Ingredients:

• 1 lb elk cubed soup meat
• ½ cup onion chopped
• ½ tsp pepper
• ½ lb 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 tbsp parsley
• 1 lb noodles of your choice

Step 1: (Meat)

• Start by spraying a large non stick pan
• Add elk in and let the meat brown on all sides for a few min 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

Step 2: (Stock)

• 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

Step 3: (Sour cream)

• Turn the heat completely off and add in the sour cream and some on the parsley
• Mix the meat and make sure everything is dissolved and mixed nicely

Step 4:

• Serve elk meat over cooked noodles and enjoy!