Entree: Canada – Northwest Territories — Northern Canada – Elk Stroganoff

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Additional 15 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) elk steak, trimmed and cut into 1/2-inch (1 cm) strips
- 8 oz (225 g) mixed local wild mushrooms (chanterelles, boletes, or morels), cleaned and sliced
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (30 ml) unsalted butter, divided
- 1 tbsp (15 ml) all-purpose flour
- 1 cup (240 ml) beef or game stock
- 1 cup (240 ml) heavy cream (local cream if available)
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 12 oz (340 g) egg noodles
- 2 tbsp (30 ml) unsalted butter (for noodles)
- 4 cups (120 g) baby spinach or other tender local greens
- 1 tbsp (15 ml) lemon juice or vinegar (optional, for greens)
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- 1 tsp (5 g) chopped spruce tips or extra thyme, optional garnish

Instructions

Short Description:
A rich, earthy stroganoff made with tender elk strips, local wild mushrooms and cream, served over buttered egg noodles with a side of wilted greens for a complete Northern Canada main course.

Regional Notes:
This Northwest Territories variation emphasizes local wild mushrooms (chanterelles, boletes, or morels when available) and rich cream to reflect regional foraging and dairy. A touch of spruce tips or fresh thyme adds a subtle northern pine note, distinguishing it from standard beef Stroganoff.

1. Bring a large pot of salted water to a boil for the egg noodles. Cook noodles according to package directions until al dente. Drain, toss with 2 tbsp (30 ml) unsalted butter, keep covered and warm.
2. Pat the elk strips dry and season lightly with salt and pepper. Dust with 1 tbsp (15 ml) flour and shake off excess.
3. In a large skillet or sauté pan, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) butter over medium-high heat until shimmering. Add the elk in a single layer and sear quickly, 1–2 minutes per side, until browned but still medium-rare to medium. Work in batches if needed to avoid crowding. Transfer the elk to a plate and tent with foil.
4. Reduce heat to medium. Add the remaining 1 tbsp (15 ml) olive oil to the pan. Add the sliced onion and cook 4–5 minutes until softened and beginning to caramelize. Add the garlic and cook 30 seconds until fragrant.
5. Add the mixed local mushrooms to the pan and cook 5–7 minutes, stirring occasionally, until they release their juices and begin to brown. Season with a pinch of salt and pepper.
6. Stir in the remaining 1 tbsp (15 ml) butter and the thyme. Sprinkle 1 tbsp (15 ml) flour over the vegetables and cook 1 minute, stirring, to remove the raw flour taste.
7. Gradually pour in 1 cup (240 ml) beef or game stock, scraping up any browned bits from the pan. Bring to a gentle simmer and let reduce 2–3 minutes.
8. Stir in 1 cup (240 ml) heavy cream, 1 tbsp (15 ml) Dijon mustard, and 1 tsp (5 ml) Worcestershire sauce. Simmer gently 3–4 minutes until the sauce thickens slightly. Taste and adjust salt and pepper.
9. Return the seared elk and any accumulated juices to the pan, stirring to coat in the sauce. Warm through 1–2 minutes (do not overcook elk). Remove from heat.
10. In a separate small skillet, wilt the baby spinach or local greens: heat a teaspoon of oil or butter over medium heat, add the greens and cook 1–2 minutes until just wilted. Season with a pinch of salt and a splash (about 1 tbsp / 15 ml) lemon juice or vinegar if using.
11. To serve, divide buttered egg noodles among four plates or a large serving platter, spoon the elk stroganoff over the noodles, and arrange wilted greens alongside or on top. Garnish with chopped parsley and optional chopped spruce tips or extra thyme.
12. Serve immediately with additional black pepper at the table.