| ELK STROGANOFF |
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Source:
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John A. Stultz Lake City, Colorado |
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| Prep Time: |
Varies |
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Ingredients |
Utensils |
| 1 pound elk steak | Large Skillet |
| 1 small onion | |
| 1/2 teaspoon Lawry's seasoning salt | |
| 1 teaspoon parsley | |
| 1/4 teaspoon fresh ground black pepper | |
| 1 tablespoon oil | |
| 1 can condensed cream of mushroom soup (10.75oz) | |
| 1/3 cup sour cream | |
| 1 teaspoon Worcestershire sauce | |
| egg noodles |
| Directions Saute elk, onion, seasoning, salt, parsley, and pepper in oil until meat is fully cooked Drain off excess fat Mix milk, soup, and sour cream together and then add to elk mixture with Worcestershire sauce Heat thoroughly and allow to simmer to desired consistency Add additional salt to taste and pour over cooked egg noodles Serve immediately! |