While getting my freezer ready for hunting season I stumbled on the last pack of Colorado bull elk sirloins from a 2017 hunt. Though 3-years old I did not want that protein to go waste. After the sirloins thawed, I found them to have great color, smelled good (always smell your meat for freshness), they were still firm and had no freezer burn. This is why proper processing and storage from your hunt is key to keeping your meat fresher, longer.
Given the cut of the meat and the age, I determined making something with a hearty sauce would be the best route. Keeping in mind the product I was using was 3-years old, the taste of the protein was still an unknown. I settled on making Stroganoff and boy was I glad did. The tender elk combined with the thick rich sauce over a bed of egg noodles, tossed in butter and fresh parsley was a big hit! From start to finish this recipe only takes about 30 minutes, which is a perfect addition to my elk camp menu next season.
Recipe by Chef Lance Lewis
- 1lb sirloin (I used Elk, but venison, bison or moose will work great)
- ½ cup flour
- 1 large yellow or white onion julienned (thin sliced)
- 8 to 10 mushrooms sliced
- 3 cloves of garlic minced
- 1 cup of dry white wine
- 2 cups of beef stock
- 1 cup sour cream
- 2Tbs Dijon Mustard
- 1Tbs Worcestershire sauce
- ½ tsp ground thyme and rosemary
- Salt and Pepper to taste
- High temp natural flavored oil such as avocado, sunflower, or canola
- 1 12oz bag of egg noodles
- ½ cup chopped flat leaf parsley
- Preheat a large high walled skillet or small Dutch oven over medium high heat.
- While skillet it is warming, pat dry and slice sirloins into thin strips approximately 1/2 “x 2”
Once sliced lightly dust with flour.
- Add 1 tablespoon of oil to hot skillet, when oil begins to ripple add sliced sirloin strips to brown. Once strips have browned remove from pan and set aside on a large plate or bowl. (Leave any brown bits that may be stuck to bottom of pan, that is fond and fond is flavor)
- Return pan to heat and add another tablespoon of oil. Once oil has heated add julienned onions and sauté until onions began to soften. Adding a pinch of salt at this time will cause onions to release moisture and allow the natural sugars to brown.
- Add mushrooms to sauté with softened onions. Mushrooms are natural sponges and may absorb any oil in pan. If the pan appears dry add another tablespoon of oil.
- Once mushrooms and onions are soft add garlic and stir in until evenly incorporated and continue to cook for 1 minute
- Add dijon mustard, Worcestershire and the thyme and rosemary. Mix well and allow to cook for 1 minute
- Add white wine and use wooden spoon or high temp spatula to scrape any brown bits that are stuck to the bottom of pan, this will add flavor
- Once white wine has reduced add beef stock and allow to simmer and reduce by half
- Once stock has reduced add sour cream and return sirloin to pan. Be sure to pour in any juices that may have collected on plate
- Allow to simmer over medium low heat for 15 minutes and allow to thicken; season with salt and pepper to desired taste
- While Stroganoff is simmering to thicken bring a large pot of water to a boil. Season water to desired salinity, think of ocean water.
- Add whole pack of egg noodles and allow to cook until desired tenderness, there should still be some texture to the noodle approx. 7 to 10 minutes
- Drain and toss with a tablespoon of butter and half of the chopped parsley
Now that Stroganoff and noodles are done; assemble by adding generous portion of stroganoff over a bed of egg noodles and garnish with a pinch of the remaining chopped parsley