Elk tenderloin is a precious and hard won commodity, and it could be argued that it is a bit of an overkill to use such a fine cut of meat in a stroganoff. But, I love elk meat and I love stroganoff. Put them together and you have a hunter’s comfort food that is hard to beat. It keeps me climbing mountains!
- 4 tablespoons butter
- 1 cup beef both
- 1 1/2 pounds elk loin
- 2 small vidalia onions
- 2 green onions, minced, with most of stems
- 2 garlic cloves, minced
- 11/2 cups flour
- 1/4 cremini mushrooms, sliced
- 1/4 pound shitake mushrooms, sliced
- 1/4 cup port wine
- 1 cup sour cream
- 1 tablespoon tarragon
Cut the meat into small, 1/4″ thick pieces, and coat with flour.
Add the noodles to a pot of boiling, salty water. When done, transfer to colander and hold until stroganoff is done.
Sear the meat in 2 tablespoons of butter over medium heat; about 1 minute each side. Do not crowd. Transfer to plate.
Add the vidalia and green onions in another tablespoon of butter for 3-4 minutes. Stir well. Add the mushroms and the garlic, and the rest of the butter. Cook over high heat for 3-4 minutes. Add salt, pepper, and tarragon.
Add Port and beef broth, and boil down to about 1/2. Return meat to pan. Add the sour cream and turn off the heat. Stir, to distrubute heat. Do not let this boil.
To serve, pour over egg noodles. Salt or pepper to taste.