This elk stroganoff features tender pieces of game meat in a luscious mushroom cream sauce. It has just the right combination of creamy, rich, tangy and savory flavors, and is perfect to spoon over your favorite carbs like noodles or rice. Make this classic stroganoff recipe in under an hour for an easy but elevated comfort food dinner!

Elk meat is not very easy to work with, it could be tough. But if you cook it slow like in this recipe, or you quick sear it like in this elk medallions recipe, you get the juiciest tender meat.

elk stroganoff with egg noodles in a bowl

Traditional stroganoff is a comforting dish often made with beef, mushrooms, and a sour cream-based sauce. This elk stroganoff recipes takes those classic flavors you know and love, and turns up the meatiness to a whole other level!

The savoriness of the game meat compliments the tangy richness of the sauce, and is practically begging to be served over starchy noodles or fluffy rice.

Start to finish the recipe takes less than an hour to make on the stovetop. And while elk is a specialty item, all other ingredients like flour and Worcestershire sauce are simple pantry staples. With little effort to prepare and LOTS of satisfying flavor, I'm sure this will be a favorite comfort food meal in you regular recipe rotation.

How to make elk stroganoff

Follow my step-by-step instructions below for the most delicious elk recipe.

Preparing and Searing the Elk Meat

Start by laying out the elk meat on a clean work surface. Pat it dry with paper towels to ensure even seasoning and proper searing. Season the meat generously with salt and pepper on both sides, ensuring even coverage.

Place a large skillet or pan on the stove and turn the heat to medium-high. Allow it to warm up for a minute or two. Add butter or cooking oil to the skillet. Wait until it fully melts (if using butter) or shimmers (if using oil) to ensure the pan is hot enough.

Carefully place the seasoned elk meat into the hot skillet. Let it sear undisturbed for about 3-4 minutes or until it forms a golden-brown crust. Flip the meat over and sear the other side. Once fully browned on all sides, use tongs to remove the meat from the skillet and transfer it to a plate. Set it aside for now.

Building the Stroganoff

If the skillet looks dry, add a bit more oil. Wait a moment for it to heat up. Add the chopped onion to the skillet. Stir frequently and sauté until the onion starts turning translucent, which should take about 3-5 minutes.

Mix in the minced garlic and sliced mushrooms. Continue to sauté, stirring occasionally, until the mushrooms are soft and the onions have taken on a golden hue.

sliced red meat in the white pot with piece of butter

Gradually pour in the beef or vegetable broth. As you pour, use a wooden spoon or spatula to scrape the bottom of the skillet gently, lifting any tasty bits stuck there. This process, called deglazing, packs in extra flavor! Return the seared elk meat to the skillet, nestling it amidst the broth and vegetables.

Cover the skillet with a lid, reduce the heat to medium-low, and let everything simmer together. After about an hour, check the meat to see if it's tender. If not, let it simmer a bit longer.

In a small bowl, combine a few tablespoons of flour with an equal amount of broth. Stir until it forms a smooth paste without any lumps. Gently and slowly stir this paste into the skillet. This will help thicken the stroganoff sauce. Let it simmer for an additional 5-7 minutes, occasionally stirring.

Turn the stove's heat down to its lowest setting. Now, stir in the sour cream and Worcestershire sauce, ensuring it mixes well with the rest of the ingredients in the skillet. Your stroganoff sauce should now have a creamy consistency.

slurry made out of broth and cornstarch, brown in color — *Slurry made out of broth and corn starch*

Once your elk stroganoff is perfectly creamy and rich, ladle it over a bed of freshly cooked egg noodles or steamed rice. For a gourmet touch, garnish with finely chopped fresh parsley. This not only adds a pop of color but also introduces a fresh flavor contrast to the rich stroganoff.

Recipe ingredients

Elk meat. Fresh, or frozen and thawed overnight in the fridge. Lightly pat the meat dry before slicing or cubing into 1-inch pieces.

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Onion and garlic. A classic combo of aromatics for the most savory and delicious stroganoff.

Mushrooms. Earthy, savory, and pairs perfectly with the meaty elk flavor.

Beef broth. Or vegetable broth.

Sour cream. For the most creamy, rich and tangy stroganoff.

All-purpose flour. To thicken the sauce.

Butter. Makes the sauce super delectable.

Worcestershire sauce. Ups the savoriness of the meat and mushrooms.

Salt and pepper. A bit of each to your liking.

Variations

Meat. You can substitute other red meat in place of elk. Beef or venison are both delicious options!

Veggies. Swap mushrooms with other choice of mild veggie, like celery or more onion. Or feel free to skip entirely.

Flour. Use gluten-free flour if you prefer a GF-friendly recipe.

Dairy. For a dairy-free stroganoff you can sub butter with cooking oil. In place of traditional sour cream use coconut cream or other preferred vegan sour cream.

Frequently asked questions

What does elk taste like?

Elk meat is dark, savory, and tender. It's usually described as "gamey," meaning that is both lean and rich with a slight grassy flavor. You can easily compare it to beef as a similar red meat. However, elk is leaner and has a slight metallic taste.

Farm raised elk will have a more light and sweet taste, whereas wild-caught game might be a bit tougher and more earthy tasting.

What is a stroganoff sauce made of?

The foundation of this sauce is made with a traditional roux - butter, flour, and broth. Sour cream is added to make the most silky and tangy elk stroganoff sauce with just the right amount of richness.

Is elk meat expensive?

Pound-for-pound elk is more expensive than pork and most cuts of beef, i.e. chuck or sirloin. Depending on your source and the season you can expect to pay about $20 per pound. This is comparable to beef tenderloin, but likely is less expensive than filet mignon or other higher-end cuts.

Where to buy?

You can purchase elk meat fresh or frozen in the U.S. from local butchers or by ordering online. Most reputable retailers will ship frozen directly to your door within a few days!

How do you make elk taste good?

First, we generously season the meat with salt and pepper. Properly seasoning meat before cooking is essential to bring out the deep savory flavors.

Then briefly sear the cuts of elk in a medium-high skillet to create a lovely brown crust on the meat. This locks in the juices and helps to keep the meat moist and tender.

Is elk meat healthy?

Yes, it is! Elk meat is a low-calorie and high-protein food that's rich in essential vitamins and minerals like iron, calcium, and B vitamins.

Storage suggestions

Elk stroganoff, like many stewed or braised dishes, often becomes more flavorful after a day. This happens because the ingredients have had more time to meld and infuse together, allowing the complex flavors to mature and deepen.

Store leftovers in the fridge for up to 5 days, either in the pot you cooked it in or in the air tight container (preferred). Reheat in the pot on the stove or in the microwave.

Expert tips

Adjust the thickness to your preference. If you find the sauce too thick, you can add a bit more broth to thin it out. Conversely, if it's too thin, let it simmer a bit longer to reduce or add more of the flour-broth paste.
While egg noodles and rice are classic choices, consider serving the stroganoff over mashed potatoes, cauliflower mash (for a low-carb option), or even polenta.
Instead of using common white mushrooms, try a mix of wild mushrooms such as chanterelles, morels, or porcini. These will impart a deeper, earthy flavor to the stroganoff.
Always make sure your sour cream is at room temperature before adding it to the hot skillet. Cold sour cream can curdle when introduced to heat suddenly.

Elk Stroganoff Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

Ingredients

1 lb elk meat, thinly sliced or cubed
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz. mushrooms, sliced
2 cups beef or vegetable broth
1 cup sour cream
2 tablespoon all-purpose flour or corn starch
2 tablespoon butter or cooking oil
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Cooked egg noodles or rice for serving
Fresh parsley, chopped (optional, for garnish)

Instructions

Start by seasoning the elk meat with salt and pepper. In a large skillet or pan, heat the butter or cooking oil over medium-high heat. Once hot, add the elk meat and sear until it's browned on all sides. This should take about 3-4 minutes. Once browned, remove the meat from the skillet and set it aside.
In the same skillet, add a bit more oil if needed. Toss in the chopped onion, and sauté until it starts to become translucent. Add in the garlic and mushrooms and continue to sauté until the mushrooms are soft and the onions are golden.
Slowly pour in the beef or vegetable broth, stirring to lift any bits from the bottom of the skillet. This adds flavor!
Place the browned elk meat back into the skillet with the broth and vegetables. Let simmer withthe lid on for 1 hour or unitl the meat in tender.
In a separate bowl, mix the flour with a few tablespoons of broth to make a paste. Slowly stir this into the skillet to thicken the stroganoff sauce. Let it simmer for a few minutes.
Reduce the heat to low. Stir in the sour cream and Worcestershire sauce. Mix until everything is combined and the stroganoff is creamy. Make sure you don't let it boil after adding the sour cream; you want it warm and creamy, not curdled.
Once the stroganoff is ready, serve it over cooked egg noodles or rice. Sprinkle with fresh parsley for a touch of color and added flavor if you like.

Notes

Adjust the thickness to your preference. If you find the sauce too thick, you can add a bit more broth to thin it out. Conversely, if it's too thin, let it simmer a bit longer to reduce or add more of the flour-broth paste.

While egg noodles and rice are classic choices, consider serving the stroganoff over mashed potatoes, cauliflower mash (for a low-carb option), or even polenta.

Instead of using common white mushrooms, try a mix of wild mushrooms such as chanterelles, morels, or porcini. These will impart a deeper, earthy flavor to the stroganoff.

Always make sure your sour cream is at room temperature before adding it to the hot skillet. Cold sour cream can curdle when introduced to heat suddenly.

Store leftovers in the fridge for up to 5 days, either in the pot you cooked it in or in the air tight container (preferred). Reheat in the pot on the stove or in the microwave.