Beef Elk Or Deer Stroganoff Recipes

Steps:

• Place venison in a large bowl. Stir in red wine, 1 teaspoon salt, and black pepper. Marinate for 10 minutes. Remove the venison; reserve the remaining marinade.
• Heat olive oil in a large skillet over medium heat. Stir in venison; cook and stir until browned, 5 to 7 minutes. Transfer to a plate. Drain and discard any remaining grease. Melt 2 tablespoons butter in the same skillet. Add onion and 1 pinch salt; cook and stir until onion is soft, about 5 minutes. Add garlic; cook until onion is translucent, about 4 minutes. Transfer mixture to a plate with the venison.
• Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour; cook and stir until lightly browned, about 4 minutes. Slowly whisk in beef stock and water. Bring to a boil, stirring constantly. Reduce heat to medium-low. Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture. Cover and simmer, stirring every 20 minutes, until venison is tender, 1 to 2 hours.
• Stir cream of mushroom soup and cream cheese into the skillet about 5 minutes before serving. Season with salt and pepper.

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.

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).

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.

Steps:

• Season venison with salt and pepper, refrigerate for 2 hours.
• In a large skillet, saute onion and mushrooms in butter until tender.
• Remove from skillet and set aside.
• In the same skillet, brown venison, adding more butter if necessary.
• Remove meat and stir in flour.
• Gradually add broth, stirring constantly.
• Stir in sherry, tomato paste and mustard to make a smooth gravy.
• Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
• Just before serving, stir in sour cream and heat until bubbly.
• Serve over hot noodles, rice or potatoes.

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.

Steps:

• Mix flour, salt, lemon pepper, and celery seed in bowl.
• Add cubed meat and knead meat into flour mixture.
• Heat corn oil and one tbsp butter in a skillet over medium heat.
• Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
• When meat is almost brown on remaining side, pour chopped onions over meat.
• Cover five minutes, then mix with a wooden spoon.
• Add one cup beef (or chicken) bouillon and soy sauce to meat.
• Simmer 15 minutes on low heat, stirring occasionally.
• Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
• Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
• Stir occasionally.
• Don't be in a hurry, as cooking time affects the tenderness of the meat.
• When done, the meat should be covered with a thick, brown gravy.
• Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
• Heat to simmer.
• Add fresh, sliced mushrooms and simmer five minutes.
• Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
• Add mushroom soup to steamed mushrooms.
• Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
• Finally, fold the meat mixture into the mushroom mixture.
• Simmer an additional 5 minutes, stirring occasionally.
• Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
• Enjoy!
• (Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
• Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
• Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.

Steps:

• Cut steak into 1/2 inch wide strips about 1 1/2 inches long.
• Saute mushrooms, onion and garlic in butter in a large skillet until tender, not brown. Remove from pan.
• Brown steak in the same pan.
• Mix the water, bouillon, salt, worcestershire and paprika; add to skillet and heat to boiling.
• Cover and simmer 5 minutes.
• Mix the water and flour until smooth. Stir into the skillet. Add the vegetables and cook 1 minute, stirring constantly.
• Add the milk and sour cream to the skillet and heat, stirring smooth. Do not boil.
• We serve over mashed potatoes or egg noodles.