Elk Stroganoff

This elk stroganoff is for those looking for a different take (and who have elk meat laying around) on the typical beef stroganoff dishes.
Photography By Pamela Parks | November 15, 2013


Brown the elk meat in olive oil in a pan until browned on all sides. Transfer meat to a slow cooker/crock pot along with beef stock, onions, garlic and white wine. Cook at medium heat for 4 hours. Add mushrooms, salt, pepper and flour to thicken. Cook another 30 minutes, stir in sour cream.

In a 3 quart pan, bring 6 cups of water to a boil and add egg noodles. Cook until tender. Drain noodles. Ladle meat and gravy over noodles.

Recipe courtesy of Craig Ceasar


  • 2 lb. of elk steak or stew meat (cut into 1- inch cubes)
  • 1 large white onion diced
  • 1 lb. baby bella mushrooms
  • 1 8 oz. container of sour cream
  • 1 Tbsp. chopped garlic
  • 4 cups beef stock
  • Wonder flour (or any thickening agent) as needed for thickening
  • Salt and pepper to taste
  • ΒΌ cup white wine (optional)
  • 2 Tbsp. olive oil
  • 1 lb. extra wide egg noodles
  • 6 cups water
Build your own subscription bundle.
Pick 3 regions for $60