- 8 ounces egg noodles, uncooked
- 1 pound ground moose
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoon Worcestershire sauce
- 3/4 cup sour cream
- 3 cups beef broth
- 3 tablespoons all-purpose flour
Melt butter in any non-stick CanCooker over med low heat. Stir in mushrooms, onions, garlic & salt and pepper. Cook on medium low heat for 3-5 minutes until brown and tender. Add ground moose and cook until browned, about 5 minutes, making sure to crumble the moose as it cooks. Whisk in flour until lightly browned, about 1 min. Stir in beef broth, Worcestershire and egg noodles. Bring to a boil using med high heat; cover, reduce heat to low medium and simmer until pasta is cooked through, about 8-10 minutes. Stir in sour cream until heated through, about 1-2 minutes. Serve immediately.
I love stroganoff and never thought about using moose but now i am only going to be using my wild game for these recipes because the complex flavors they add with almost no fat.