Looking for a quick and easy solution for dinner tonight? Here’s a twist on a classic recipe for stroganoff that will spice up your dinner menu and create a meal the whole family will be talking about. Plus it’s a great way to clean out the freezer and get ready for this year’s Elk season.
Inactive Prep Time: 20-30 minutes
Cooking Time: Approximately 20 minutes
- 1 lb elk round steak
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp extra virgin olive oil, divided
- 1 Tbsp butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 12 oz. button mushrooms, quartered
- 1 Tbsp fresh thyme, chopped fine, divided
- 1 Tbsp fresh dill, chopped fine, divided
- 1 Tbsp flour
- 1/3 cup red wine (or dry sherry)
- 1 cup low sodium beef stock or beef broth
- 8 oz sour cream, divided
- Additional salt, pepper and Worcestershire Sauce to taste
- Egg noodles, cooked per package directions (top with butter after cooking and draining)
Slice elk into thin strips about 2 inches long and place in a bowl. Add salt, pepper, Worcestershire Sauce and 1 Tbsp of the olive oil, Stir to combine. Set aside to marinate at room temperature for 20-30 minutes.
Melt butter in large skillet over medium-high heat; add remaining olive oil. Add elk and cook for approximately 2-3 minutes, turning to sear all sides. Remove elk from heat and set aside. (Elk will not be cooked through.)
Add onion to skillet and cook until soft, 3-4 minutes. Add garlic and cook for 1 minute. Add mushrooms, half of the thyme and half of the dill. Cook for 5-6 minutes, or until onions are very soft and mushrooms are cooked through.
Sprinkle the flour over the onions and mushrooms and cook for about 1 minute, stirring frequently. Add the wine and scrape the brown bits from the bottom of the pan. Stir in the beef stock and cook for 2-3 minutes. Reduce the heat to medium low and stir in half of the sour cream until well-blended. Stir in the remaining thyme and dill.
Add the elk back to the skillet and cook until the meat is cooked to medium doneness, about 3-4 minutes. Serve over hot buttered noodles and top with remaining sour cream at the table.
Tip: After each addition of vegetables, add a few dashes of additional Worcestershire Sauce and a few grinds of black pepper. Finish the dish with a very light sprinkling of salt, to taste. I use homemade stock made with no salt. If you’re using canned beef broth or salt, use less salt in the dish. Be sure to taste the sauce before adding more salt.
Jessica Beaver is the Accounting Coordinator for the Union Sportsmen’s Alliance. An award-winning amateur chef and baker, Beaver enjoys the challenge of developing recipes for big game, fish and more that can be seamlessly integrated into a busy family’s lifestyle.