Elk Steak Stroganoff
Homemade elk steak stroganoff with a creamy mushroom sauce.
Servings: 8
Calories: 271kcal
Equipment
- 12 in Skillet
Ingredients
- 2 lb elk steaks
- 2 tablespoons of cooking oil olive oil or similar
- 1 teaspoon salt sea salt work well
- 1/2 teaspoon ground black pepper
- 1 yellow onion diced
- 10 oz white mushrooms sliced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour or sub for cornstarch
- 2 cups beef broth
- 1/2 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- egg noodles for serving
Instructions
- Slice elk steaks into thin strips and season with salt and pepper.
- Sear elk strips in a hot skillet for 2 minutes, flipping every 30 seconds. Set aside.
- Saute onions in butter until soft, then add mushrooms and cook until browned.
- Stir in flour, then add beef broth, heavy cream, and Dijon mustard. Mix well.
- Return elk strips to the skillet, bring to a simmer, then reduce heat to thicken sauce and finish cooking meat.
- Salt and pepper to taste.
- Serve over egg noodles or rice.
Notes
Be sure to cut away any stringy sinew or fat from the edges of the meat.
Cut the steaks into strips against the grain to make the steaks more tender and easier to chew.