Thursday, June 30, 2011

Elk Stroganoff

Ever since I moved to Utah I've been lucky cook with game meats. Timmy's parents always have a ton and give me some. A couple of months ago they gave me a few pounds of elk... ground and steaks. This elk steak is so beautiful, a vibrant reddish-purple. I'm excited to use it in this recipe.

Elk Stroganoff
Recipe adapted from Cooks Illustrated

1 lb elk round steak, cut into 1/2 inch think rounds and than into strips after cooked
2 tablespoons soy sauce
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
2 tablespoons oil
1 onion, finely chopped
8 oz mushrooms, quartered
1 tablespoon garlic
2 teaspoons tomato paste
4 teaspoons all-purpose flour
1/3 cup plus 1 tablespoon white wine
1 1/2 cups beef broth
1/2 cup sour cream 
fresh parsley, chopped
salt and pepper to taste

  • Using a fork, poke each piece of steak. Place in a baking dish and pour evenly with soy sauce. Cover with plastic wrap and refrigerate for up to an hour, turning over once.
  • While the meat marinate, combine the water, dry mustard, sugar and pepper in a small bowl until smooth paste forms; set aside.
  • Bring a pot of salted water to a boil. Cook the egg noodles until they are al dente, about 7-8 minutes.
  • Pat the steak dry with paper towels and season with pepper. Heat oil in large pan over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides. Transfer meat to large plate and set aside while cooking sauce.
  • Add the oil and onions to the pan and cook. Once they are translucent, add the mushrooms and let them brown. Add in the garlic and salt and cook for 1-2 minutes. Add tomato paste and flour and cook, stirring constantly. Stir in 1/3 cup of wine, beef broth and mustard paste and bring to a simmer, scraping the bottom of the pan with a spoon to loosen up the browned bits. Reduce heat to medium and cook until sauce has reduced slightly and has begun to thicken.
  • Stir in meat and any accumulated juices into the sauce and cook until the beef has warmed through. Remove the pan from the heat and let any bubbles subside. Stir in the sour cream and remaining tablespoon of wine. Season to taste with salt and pepper. Sprinkle with fresh parsley.


The elk steak added a great flavor to this stroganoff, I highly suggest it!



Ashley