8-10 oz leftover Elk roast
12 oz leftover gravy
(see Wednesday's post)
1 med onion - 1/4 and slice
3/4 c± sour cream
8oz wide noodles
Slice and cube Elk. Combine with onion in a non-stick pan, saute' in a little butter or olive oil for a few minutes. Add gravy and fresh ground pepper. Simmer, covered about 5 minutes. Pour in 1/4-1/2c wine now if mixture is too thick - red or white. Add sour cream, heat another minute or so, serve over noodles cooked according to package directions.
This was the best and easiest stroganoff I've ever made. I think the key is using leftover meat and gravy. It was more tender the second day and had a lot of flavor. 8oz fresh sliced mushrooms also would be great in this recipe - added with the onions. Shown here with a vegetable medley I put together of almonds, sunflower seeds, onions, zucchini, potatoes, carrots, red peppers and sweet potatoes. The Stroganoff serves 2-4. . .Lin
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