Entree: Canada – Yukon – Elk Stroganoff

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 1.5 lb (680 g) elk sirloin or stew meat, trimmed and cut into 1/2-inch (1.3 cm) strips
- 12 oz (340 g) wide egg noodles
- 8 oz (225 g) mixed mushrooms (cremini, chanterelle, or button), sliced
- 1 large (about 8 oz / 225 g) yellow onion, thinly sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, divided
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef or game stock
- 1/4 cup (60 ml) dry white wine or extra stock (optional, for deglazing)
- 3/4 cup (180 ml) sour cream, full-fat
- 1/4 cup (60 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 4–6 juniper berries, crushed (optional; gives a northern pine note)
- 2 tsp (10 ml) fresh lemon juice or red wine vinegar
- Salt and freshly ground black pepper, to taste
- 2 tbsp (6 g) chopped fresh parsley
- 1 tbsp (15 ml) chopped spruce tips or fresh thyme leaves (optional, for garnish)

Instructions

Short Description:
A Yukon-style stroganoff using locally sourced elk seared until tender, simmered with mushrooms and onions in a tangy creamy sauce, and served over wide egg noodles for a hearty northern main course.

Regional Notes:
This version highlights wild elk as the primary protein and may include a hint of northern flavors (crushed juniper berries or chopped spruce tips) common to Yukon game cooking. It differs from generic beef stroganoff by using lean game meat and a briefer cook time to preserve elk tenderness and the regional piney aroma.

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and keep warm.
2. Pat the elk strips dry and season lightly with salt and pepper. If using juniper berries, crush them with the flat side of a knife and rub onto the meat.
3. Heat 1 tbsp (15 ml) olive oil in a large heavy skillet or Dutch oven over medium-high heat. In two batches (do not overcrowd), sear the elk strips 1–2 minutes per side until browned but not fully cooked through. Transfer seared meat to a plate and set aside.
4. Reduce heat to medium and add 1 tbsp (15 ml) olive oil + 1 tbsp (14 g) butter to the same pan. Add the sliced onion and sauté 4–5 minutes until softened and beginning to color.
5. Add the mushrooms and sauté another 4–6 minutes until they release their moisture and begin to brown. Season lightly with salt and pepper.
6. Push the vegetables to the side, add the remaining 1 tbsp (14 g) butter and sprinkle the flour over the pan; stir into the butter and vegetables to cook the raw flour taste for 1 minute.
7. Deglaze the pan with the white wine or 1/4 cup (60 ml) stock, scraping up browned bits. Slowly add the remaining stock (about 1 1/4 cups / 300 ml) while stirring to form a smooth sauce. Bring to a gentle simmer.
8. Return the seared elk and any collected juices to the pan. Stir in Dijon mustard and Worcestershire sauce. Simmer gently 3–5 minutes until elk is cooked through but still tender (avoid long simmering to prevent dryness).
9. Remove the pan from heat and stir in sour cream and heavy cream until smooth. Add lemon juice or vinegar to brighten the sauce. Taste and adjust seasoning with salt and pepper.
10. To serve, mound egg noodles on a warmed platter or individual plates and spoon elk stroganoff over the noodles. Sprinkle with chopped parsley and, if using, a few chopped spruce tips for a northern finish.
11. Serve immediately with crusty bread or a simple green salad if desired. Leftovers keep refrigerated up to 2 days; reheat gently to avoid curdling the sauce.