Recipe: Elk Stroganoff

Chef Todd Leonard from the Culinary program at Utah Valley University shared his recipe for elk stroganoff, just in time for hunting season!

Elk Stroganoff

Recipe By :Chef Todd Leonard CEC
Serving Size : 8 Preparation Time :0:25
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds tenderloin tips or other meat as desired (elk) -- émincé
1 1/2 ounces clarified butter
1/2 tablespoon Chef Todd's pit seasoning
4 ounces onion -- medium dice
1 pound mushrooms -- halved
10 ounces demi glace
10 ounces heavy cream
8 ounces sour cream
1 tablespoon dijon mustard
1 tablespoon fresh dill -- chopped
1 tablespoon fresh parsley -- chopped
salt and pepper to taste -- to taste
24 ounces cooked egg noodles

1. Sauté the tenderloin tips in the butter, searing on all sides. Remove the meat and set aside.

2. Add the onion to the pan and sauté lightly. Add the mushrooms and sauté until dry.

3. Add the demi-glace. Bring to a boil, reduce to a simmer and cook 10 minutes.

4. Add the cream, sour cream, mustard and any meat juices that accumulated while holding the meat.

5. Return the meat to the sauce to reheat. Stir in the dill and parsley. Adjust the seasonings and serve over egg noodles.

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