Onion Elk Roast Stroganoff

Ingredients and Weight:

• 2 lbs elk roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup Burgundy wine
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound egg noodles, cooked
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 30 minutes

Difficulty Level:

• 3 (moderate)

Preparation Method Steps:

1. Season the elk cubes with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Add the elk cubes and brown on all sides, about 5 minutes per side.
4. Remove the elk from the pan and set aside.
5. Add the onion and garlic to the pan and cook until softened, about 5 minutes.
6. Stir in the beef broth, Burgundy wine, tomato paste, Worcestershire sauce, thyme, and bay leaf.
7. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
8. Add the elk cubes back to the pan and simmer for at least 1 hour, or until the elk is tender.
9. Taste and adjust seasonings as needed.
10. Serve over cooked egg noodles and garnish with fresh parsley.

Nutritional Information:

• Calories: 550 (per serving)
• Fat: 25 grams
• Protein: 40 grams
• Carbohydrates: 45 grams

Dish Characteristics:

• Savory and flavorful
• Rich and creamy sauce
• Tender and juicy elk
• Perfect for a special occasion or dinner party

User Comments:

• "This was an amazing dish! The sauce was so delicious and the elk was cooked to perfection."
• "I'm not usually a fan of game meat, but this stroganoff was outstanding."
• "This recipe is a keeper! I will definitely be making it again."

Special Precautions and Tips:

• If you can't find elk roast, you can substitute beef roast.
• Don't overcook the elk, or it will become tough.
• Let the stroganoff simmer for at least an hour to develop the flavors.
• Serve with a side of crusty bread to soak up the sauce.