- 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
IEBA 3rd Cookbook