I have a gruntload of elk from all of PE's hunting this year so I have been trying to find beef recipes that I think will work well with the elk. I don't really have any method for this other than reading over the recipe and thinking, "hmm. . .that sounds like it would allow for the meat to tenderize and those flavors should help counteract the gaminess." Such a technical way to do it, right?
While I married the Hunting Whore that does not mean I have completely opened myself to all that comes with it. I will eat the meat so long as it tastes more like beef. If I make something or if PE makes something and I don't like the taste of it. . . I won't eat it. Thankfully PE understands my tastes and he tries to help me when planning recipes and he tries to make things so I will enjoy them. (Don't worry, the kids are in our thoughts too but I tend to be a bit pickier than they are so if I like it they most likely will too.)
This recipe was a great way to cook it and I was pleased to have the other swappers excited for the elk meat when I told them that is what I used. For a little change I made spaetzle in place of potatoes, rice, or noodles. It was fantastic. I am going to add spaetzle to chicken soup in place of noodles next time.
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Ultimate Stroganoff
adapted from My Kitchen Cafe
Print Recipe
2 lbs stew meat (I used elk)
1 tsp salt
dash of pepper
1 onion, sliced
1/4 tsp garlic salt
1 Tbsp Worcestershire sauce
1 1/2 cups beef broth
1 Tbsp ketchup
1/3 cup flour
6 Tbsp apple juice
4 oz sliced mushrooms
1/2 cup sour cream
Place meat, salt, pepper, garlic salt, Worcestershire sauce, beef broth, ketchup, and onion in gallon size freezer bag. In a bowl mix flour and apple juice (thickening agent). Pour into quart size freezer bag and add 4 oz of mushrooms. Attache to top of gallon freezer bag. Freeze all ingredients.
To serve: Defrost in refrigerator overnight. Place in crock pot on low for 7-8 hours or high for 4-5 hours (high for 7-8 if fully frozen). Leave quart bag to defrost. When cooked add contents of quart bag to crock pot. Cook on high for 15-30 min. Add 1/2 cup of sour cream and serve over pasta, rice or potatoes.
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Spaetzle
from The Tasty Kitchen
Print Recipe
2 whole eggs beaten
3/4 cups water
1 1/2 cup all-purpose flour
1/4 tsp alt
1 cube bouillon
butter, to taste
parsley, to taste
salt to taste
Combine eggs, water, flour and salt, beating until smooth. Add bouillon cube to 6 cups boiling water. Put batter into the spaetzle maker/potato ricer and place over the pot of boiling water. Slide the basket back and forth letting tiny dumplings fall into the water. When done, they will rise to the surface. Do not put too much batter into water at a time or it will not cook properly. Use a slotted spoon to strain them and place in a colander. Gently shake off excess water and place into a large covered bowl. Repeat the process until all of the dough is used. Lightly toss with butter, parsley, and salt to taste and serve in place of noodles, rice, or potatoes.
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