August 16, 2018 1 min read

By: Maddie Kovach



  • 1 lb elk cubed soup meat
  • ½ cup onion chopped
  • ½ tsp pepper
  • ½ lb portabella mushrooms (chopped or sliced)
  • 1 cup beef stock (I used an oxtail broth I made a few nights before but regular beef broth will be just fine)
  • ½ cup whole milk
  • 1 cup sour cream
  • 1 tbsp parsley
  • 1 lb noodles of your choice


Step 1: (Meat)

  • Start by spraying a large non stick pan
  • Add elk in and let the meat brown on all sides for a few min on high heat
  • After the meat has browned for a few minutes by itself add in your chopped onions and mushrooms
  • Cook the vegetables until tender and onion is translucent
  • At this point you can start boiling water for the noodles

Step 2: (Stock)

  • Lower the heat and add in milk and stock
  • Cover with lid and let simmer for about 5-10 minutes until the meat is starting to look tender

Step 3: (Sour cream)

  • Turn the heat completely off and add in the sour cream and some on the parsley
  • Mix the meat and make sure everything is dissolved and mixed nicely

Step 4:

  • Serve elk meat over cooked noodles and enjoy!


Leave a comment

Comments will be approved before showing up.

Become a B4H Insider

Welcome Newcomer