Elk stroganoff: it’s what’s for dinner

What do you do when you find some mushrooms in the fridge that are on the verge of growing a mold of their own?  Act quickly.  Wash them, leave them out to dry for a few days (that also makes them a little “meatier”) and throw together some stroganoff with that package of elk your friend gave you.  Sure to be a winner.


Elk Stroganoff

1/2 lb to 1 lb elk round steak, thinly sliced

1 tablespoon oil

1 medium onion, finely chopped

1/2 lb to 1 lb mushrooms (white or cremini)

1 2/3 cups broth (vegetable, elk, or beef), plus 1/3 cup broth

1 teaspoon salt, or to taste

1 small bulb garlic, minced (I love garlic–adjust to your taste)

2 tablespoons flour

1 cup sour cream or plain Greek yogurt

cooked egg noodles or any pasta of your choosing (I like bowtie pasta)

Brown the steak in the oil over medium heat.  Add the onions and garlic and cook until soft, about 5 minutes.  Add the mushrooms and cook another 5 minutes.  Add 1 2/3 cups of broth and salt, if needed.  Cover and simmer for 15-20 minutes.  Stir together the remaining 1/3 cup broth with the 2 tablespoons of flour.  Stir into steak mixture, stirring constantly until thickened.  Remove heat and stir in sour cream or Greek yogurt.  Serve with pasta noodles.

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2 Responses to Elk stroganoff: it’s what’s for dinner

  1. I’ve never had elk before, but I’ve always wanted to! Thanks for sharing the recipe and the plate looks great! –Greg from “Meals and Reels”

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