| 1½-2 pounds elk steak
2 tbsp. all-purpose flour
¾ tsp. salt
2 tbsp. butter or margarine
2 cups sliced fresh mushrooms
2 cloves garlic, minced
¼ cup all-purpose flour
1¾ cup beef broth
3 tbsp. sherry
2 tbsp. tomato paste
1½-2 cups dairy sour cream
hot cooked noodles or rice
Cut steak into thin strips. In large plastic food-storage bag, combine 2 tablespoons flour and the salt; shake to mix. Add elk strips; shake to coat. In large skillet, melt butter over low heat. Add elk strips. Cook over medium-high heat until browned, stirring constantly. Remove meat with slotted spoon; set aside. Add mushrooms, onion, and garlic to cooking liquid in skillet. Cook and stir over medium heat until onions are just tender. Stir in ¼ cup flour. Blend in stock, sherry and tomato paste. Heat until bubbly, stirring constantly. Stir in sour cream and elk strips. Heat until just hot; do not boil. Serve over noodles.
Jo Hull, Hulls Elk Farm
Boone, Iowa
IEBA 3rd Cookbook | 
