Home | Our Recipes for Home and Hunting Camp | Elk Meat & Nutritional Values | Colorado Elk Culinarian Guide | Contact Us | Sales


Elk Paprikash

   1/4 cup all-purpose flour
   1/4 cup sweet Hungarian paprika, divided
      1 teaspoon dried marjoram leaves
      1 teaspoon salt
   1/4 teaspoon pepper
1 1/2 lbs. Elk boneless sirloin tip, cut into 1-inch pieces
      3 tablespoons olive oil
      2 tablespoons margarine or butter
      1 medium onion, chopped (1 cup)
      2 cloves garlic, minced
   1/2 cup dry red wine
   1/2 cup beef or Elk stock
   1/2 cup orange juice
   1/4 cup sour cream
      6 cups hot cooked egg noodles
 

                      6 servings
                                                                                       
In large plastic food storage bag, combine flour, 1 tablespoon paprika, the marjoram, salt and pepper.  Add Elk pieces, seal bag and shake to coat.  In 12-inch nonstick skillet, heat oil and margarine over medium heat.  Add Elk pieces, onion and garlic.  Cook for 5 to 7 minutes, or until meat is browned, stirring frequently.

Stir in remaining 3 tablespoons paprika, the wine and stock.  Bring to a boil.  Reduce heat to medium-low.  Simmer for 20 to 30 minutes, or until sauce is thickened, stirring occasionally.  Increase heat to medium.  Stir in juice.  Simmer for 8 to 10 minutes, or until sauce is thickened, stirring frequently.

Remove from heat.  Stir in sour cream until blended.  Serve paprikash over noodles.

Store Items
 


Home | Our Recipes for Home and Hunting Camp | Elk Meat & Nutritional Values | Colorado Elk Culinarian Guide | Contact Us | Sales