Elk Stroganoff is a simple but hearty meal that you will want to eat again and again! Tender bites of elk steak in creamy, flavorful gravy over pasta might just be the ultimate comfort food. I use elk loin steak, also known as backstrap, but you can use tenderloin or other steak cuts as well.
How to make elk stroganoff
I like to use elk steak cut from the loin, or backstrap. But you can also use tenderloin or other steak. Cut the steak into strips about 2 inches wide, and as thick as you wish. I use thin steaks, so adjust your cooking time as needed. Here is some info on cooking elk steak.
Heat oil in a heavy skillet over med-high heat. Fry the steaks ’til the sides are nice and brown in some spots. (They won’t be brown all over) Internal temperature should be 125.
The timing is tricky, because it depends on how hot your pan is, and how thick your steaks are. But it should only be about a minute or two per side. You are aiming for a medium rare. When the steaks are finished, take them out of the pan and set them aside to rest. Cover with a lid or piece of foil to keep them warm.
Making the stroganoff sauce
Add the butter to the skillet, and turn the heat down a notch. Add the onions to the butter, and stir often till they are soft. Use your spoon to scrape up the bits of browned meat – that adds lots of flavor to the sauce!
Add the sliced mushrooms and let them cook about 5 minutes, or until the water they release has disappeared. Add the garlic and stir for one minute.
Now, add the broth and stir well, scraping up any remaining browned bits. Taste the broth to see if it needs salt, and add salt and black pepper as desired.
Let the sauce simmer for 3 minutes. Slice each steak into thin pieces, about 1/4 inch thick. Place all the sliced meat back into the sauce. Add the sour cream, mustard, and parsley. Stir well and bring it to a simmer. Remove from heat.
How to serve wild game stroganoff
I like to use fettuccine pasta, but egg noodles are also commonly used. I am someone who uses whatever I have in the pantry, so it can vary from time to time.
- 1 lb elk steak
- 2 Tablespoons olive oil or vegetable oil
- 2 Tablespoons butter
- 1 onion chopped
- 8 oz mushrooms sliced
- 4 cloves garlic pressed
- 1 cup beef broth
- 1 cup sour cream
- 1 teaspoon mustard
- 1 teaspoon salt approx
- ¼ teaspoon black pepper
- 8 oz Fettuccine or other pasta
- 1 teaspoon dried parsley may use fresh
- Boil some water and cook the pasta while you are preparing the stroganoff. When it is cooked, drain and set aside, covered, to keep warm until ready to serve.
- Heat oil in a heavy skillet over med-high heat. Add steaks, sprinkle generously with salt and pepper. Fry till they have some nice brown areas. Flip and fry second side. The time will vary according to how thick your steaks are. Internal temperature should be 125°. Fry to your desired doneness. Remove from skillet and place on plate for later. Internal temperature should be 125°.
- Add butter and onions to skillet. Turn heat to medium. Stir and scrape up browned bits, cooking till onions are soft but not burned.
- Add mushrooms and simmer for about 5 minutes, until mushrooms are soft.
- Add broth and garlic, stir and simmer for 2 minutes.
- Add the steak back into the broth. Add the sour cream, mustard, and parsley. Stir until hot and beginning to bubble. Do not boil!
- When hot, remove from heat and serve over cooked pasta.