• 1½-2 pounds elk steak
• 2 tbsp. all-purpose flour
• ¾ tsp. salt
• 2 tbsp. butter or margarine
• 2 cups sliced fresh mushrooms
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 1¾ cup beef broth
• 3 tbsp. sherry
• 2 tbsp. tomato paste
• 1½-2 cups dairy sour cream
• hot cooked noodles or rice

Cut steak into thin strips.

In large plastic food-storage bag, combine 2 tablespoons flour and the salt; shake to mix.

Add elk strips; shake to coat.

In large skillet, melt butter over low heat.

Add elk strips.

Cook over medium-high heat until browned, stirring constantly.

Remove meat with slotted spoon; set aside.

Add mushrooms, onion, and garlic to cooking liquid in skillet.

Cook and stir over medium heat until onions are just tender.

Stir in ¼ cup flour.

Blend in stock, sherry and tomato paste.

Heat until bubbly, stirring constantly.

Stir in sour cream and elk strips.

Heat until just hot; do not boil.

Serve over noodles.

Jo Hull, Hull’s Elk Farm
Boone, Iowa
IEBA 3rd Cookbook