So Easy Elk Stroganoff Food

SLOW-COOKER BEEF STROGANOFF

Steps:

• Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
• Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
• Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.

ONION ELK ROAST STROGANOFF

Steps:

• Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.

ELK STROGANOFF

Steps:

• Boil some water and cook the pasta while you are preparing the stroganoff. When it is cooked, drain and set aside, covered, to keep warm until ready to serve.
• Heat oil in a heavy skillet over med-high heat. Add steaks, sprinkle generously with salt and pepper. Fry till they have some nice brown areas. Flip and fry second side. The time will vary according to how thick your steaks are. Internal temperature should be 125°. Fry to your desired doneness. Remove from skillet and place on plate for later. Internal temperature should be 125°.
• Add butter and onions to skillet. Turn heat to medium. Stir and scrape up browned bits, cooking till onions are soft but not burned.
• Add mushrooms and simmer for about 5 minutes, until mushrooms are soft.
• Add broth and garlic, stir and simmer for 2 minutes.
• Add the steak back into the broth. Add the sour cream, mustard, and parsley. Stir until hot and beginning to bubble. Do not boil!
• When hot, remove from heat and serve over cooked pasta.

SO EASY ELK STROGANOFF

Steps:

• Brown meat and onion with garlic in a large skillet.
• Add in can of Golden Mushroom Soup, sliced mushrooms and Worcestershire Sauce.
• Cook until mushrooms are tender, about 10 minutes.
• Serve over brown rice.

BEEF, ELK OR DEER STROGANOFF

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long.
• Season with 1/2 teaspoon of both salt and pepper.
• In a large skillet over medium heat, melt the butter and brown the beef strips and then remove from pan.
• Add onions and cook for 3 to 5 minutes, then remove from pan. If there are any juices in the container holding the beef, pour juices back into pan.
• Slowly add flour to the juices and stir.
• Slowly add beef broth to flour and stir until no longer chunky.
• Bring sauce to a boil, stirring constantly.
• Lower the heat and return beef and obions to the pan and stir in mustard.
• Cover and simmer for 1 hour or until the meat is tender.
• Reduce temperature to low heat and add sliced mushrooms and worchestershire sauce.
• Add block of cream cheese and cook with lid on for 15 minutes or until
• cheese is melted.
• Five minutes before serving, stir in the sour cream.

EASY BEEF (ELK, VENISON, MOOSE) STROGANOFF

Steps:

• Slice meat against grain into thin strips.
• Heat oil in 12" pan.
• Sear meat in pan.
• add garlic and cook 1-2 minutes.
• add mushroom soup undiluted.
• add sour cream and mix together well.
• add sherry, salt, turn down and let simmer on low.
• meanwhile, bring a pot of water to boil and cook pasta according to directions. Strain and put in a nice pasta bowl. Then pour stroganoff over and mix. Add parsley and toss to together. Serve.