Elk Stroganoff

Servings: 4 Prep Time: 15 minutes Cook Time: 30 minutes

Elk stroganoff blends the rich, robust taste of elk meat with a luxuriously creamy sauce, delivering a dish with great flavor that's both hearty and satisfying. The savory sour cream sauce infused with mushrooms and onions has great flavor and perfectly complements the tender elk meat. This gourmet twist on a classic comfort food is the perfect recipe for lean elk roasts!

Ingredients: – elk roast – salt and pepper – butter – cremini mushrooms – onion – garlic – fresh thyme – all-purpose flour – wild game stock (or beef stock) – Worcestershire sauce – spicy brown mustard – sour cream – smoked paprika (optional) – parsley (optional)

Step 1: Partially thaw the elk roast. Slice elk roast into thin strips, about 3-4" long and ⅛-¼" thick, while the roast is still partially frozen.

Step 2: Place the strips of meat into a container lined with paper towels and refrigerate until fully thawed.

Step 3: Season the meat with salt and black pepper. Toss to coat the meat in the seasoning.

Step 4: Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of butter to the pan and let it melt. Add half of the seasoned meat to the pan in a single layer. Cook for 2-3 minutes, or until the meat is browned on the bottom.

Step 5: Flip the meat and cook for an additional 1-2 minutes. Remove the cooked meat to a bowl and repeat with the other half of the meat.

Step 6: Add the mushrooms to the pan and cook for 8-10 minutes, or until the mushrooms have released their liquid and reabsorbed it, stirring occasionally.

Step 7: Add 1 tablespoon of butter, diced onions, minced garlic, and thyme sprigs to the pan. Melt butter, season with salt and pepper, and stir to combine. Sauté onion and mushroom mixture for 5-6 minutes, or until the onions are softened. Sprinkle all-purpose flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes, stirring frequently.

Step 8: Add stock, Worcestershire sauce, and mustard to the pan. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and simmer for 2-3 minutes, or until slightly thickened.

Step 9: Add sour cream and stir to combine. Bring to a simmer and simmer for 2-3 minutes, or until the sauce has reached your desired consistency.

Step 10: Add the meat back to the pan and stir to combine the meat and sour cream sauce. Simmer for 1-2 minutes, or until the meat is heated through. Taste the sauce and add salt and pepper, if needed.

Serve over egg noodles, rice, or mashed potatoes. Garnish with smoked paprika and chopped parsley. Enjoy!

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