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5.0 from 3 votes

Elk Stroganoff

Elk stroganoff blends the rich, robust taste of elk meat with a luxuriously creamy sauce, delivering a dish with great flavor that's both hearty and satisfying. The savory sour cream sauce infused with mushrooms and onions has great flavor and perfectly complements the flavor of the elk meat.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 342 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb elk roast (or venison, moose, etc.)
  • salt and pepper, to taste
  • 2 tablespoon butter, divided
  • 1 lb cremini mushrooms, sliced
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 2-3 prigs fresh thyme
  • 2 tablespoon all-purpose flour
  • 1 ½ cups wild game stock (or beef stock)
  • 2 tablespoon Worcestershire sauce 
  • 1 teaspoon spicy brown mustard
  • 1 cup sour cream
  • smoked paprika (optional, for garnish)
  • chopped parsley (optional, for garnish)

Instructions

    Cup of Yum
  1. Partially thaw the elk roast. Slice elk roast into thin strips, about 3-4" long and ⅛-¼" thick, while the roast is still partially frozen. Place the strips of meat into a paper towel-lined container and refrigerate until fully thawed.
  2. Season the meat with salt and pepper. Toss to coat the meat in the seasoning.
  3. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of butter to the pan and let it melt.
  4. Add half of the seasoned meat to the pan in a single layer. Cook for 2-3 minutes, or until the meat is browned on the bottom. Flip the meat and cook for an additional 1-2 minutes. Remove the cooked meat to a bowl and repeat with the other half of the meat.
  5. Add the mushrooms to the pan and cook for 8-10 minutes, or until the mushrooms have released their liquid and reabsorbed it, stirring occasionally. This process is called dry sauteing and results in super flavorful mushrooms.
  6. Add 1 tablespoon of butter, diced onions, minced garlic, and thyme sprigs to the pan. Season with salt and pepper and stir to combine. Cook for 5-6 minutes, or until the onions are softened.
  7. Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring frequently.
  8. Add stock, Worcestershire sauce, and mustard to the pan. Stir to combine. Bring the mixture to a simmer and simmer for 2-3 minutes, or until slightly thickened.
  9. Add sour cream and stir to combine. Bring to a simmer and simmer for 2-3 minutes, or until the sauce has reached your desired consistency.
  10. Add the meat back to the pan and stir to combine. Simmer for 1-2 minutes, or until the meat is heated through.
  11. Taste the sauce and add salt and pepper, if needed.
  12. Serve over egg noodles, rice, or mashed potatoes. Garnish with smoked paprika and chopped parsley. Enjoy!

Notes

  • I like to keep homemade venison stock on hand, but if you don't have any, you can use beef broth instead. For a lighter flavor, you can also use chicken broth or vegetable broth.
  • Elk roast can be replaced with elk steak, venison roast or any wild game meat or red meat of your choosing. You can even use ground venison if you'd like!
  • Sour cream makes for a deliciously rich sauce for stroganoff. You can use several other ingredients instead, but they will affect the consistency of the sauce. Greek yogurt, cream cheese, mascarpone cheese, heavy cream, or crème fraîche can be used in place of sour cream.
  • I prefer cremini mushrooms for stroganoff but you can use any fresh mushrooms you'd like. You can also use rehydrated dried mushrooms if you'd prefer.
  • Spicy brown mustard adds a unique tangy flavor to the stroganoff sauce. You can also use dijon mustard, stone ground mustard, or yellow mustard. Tomato paste can also provide a similar effect.
  • I prefer cast iron when cooking meat and mushrooms because it holds heat well and browns the ingredients beautifully. You can use any large skillet, large frying pan, or even a dutch oven as well.
  • The process of cooking mushrooms without fat in the pan is known as dry sautéing. Allowing the mushrooms to release their liquid and reabsorb it results in super flavorful mushrooms without being too greasy.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 16g (5%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 49mg (16%) Sodium 618mg (26%) Potassium 1278mg (37%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 702IU (14%) Vitamin C 6mg (7%) Calcium 105mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 16g 5%
Protein 29g 58%
Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 49mg 16%
Sodium 618mg 26%
Potassium 1278mg 27%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 702IU 14%
Vitamin C 6mg 7%
Calcium 105mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.