Easy Beef Elk Venison Moose Stroganoff Recipes

VENISON STROGANOFF

Steps:

• Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

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.

MOOSE STROGANOFF

Steps:

• Roll meat in 1/4 cup flour and salt.
• Saute garlic, onions and mushrooms in oil for 5 minutes.
• Add meat and brown.
• Remove meat, mushrooms and onions from pan.
• Add remaining flour to drippings in pan.
• Add Worcestershire and broth.
• Cook until thickened.
• Add sour cream.
• Heat until gravy simmers.
• Add cooked moose and vegetables and reheat.
• Serve over noodles or rice.

ELK/BEEF STROGANOFF

Steps:

• Melt butter in fry pan, saute mushrooms and thinly sliced (1/2") onions. Remove from pan. Trim fat from meat, mince fat pieces, and add to butter mixture in pan.
• Sliced meat into 1-in strips, roll in flour lightly to moderately, and brown all sides in butter.
• Place onion mushroom mixture on top of me, add water, beef consomme, salt and pepper.
• Cook covered for 2 hours on low heat, and add sour cream JUST before serving over cooked egg noodles (or similar noodle).

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.

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.