- 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.
