Moose Stroganoff

INGREDIENTS:

• 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

DIRECTIONS:

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.