Moose Stroganoff Recipes

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

Steps:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the mushrooms and cook until most of the juices have evaporated.
• With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
• Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
• Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
• Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
• Serve immediately, garnished with parsley.
• Enjoy!

Steps:

• Roll meat in 1/4 cup flour and salt.
• Saute garlic, onions and mushrooms in oil for 5 minutes.
• Add meat and brown.
• Remove meat, mushrooms and onions from pan.
• Add remaining flour to drippings in pan.
• Add Worcestershire and broth.
• Cook until thickened.
• Add sour cream.
• Heat until gravy simmers.
• Add cooked moose and vegetables and reheat.
• Serve over noodles or rice.

Steps:

• Slice meat against grain into thin strips.
• Heat oil in 12" pan.
• Sear meat in pan.
• add garlic and cook 1-2 minutes.
• add mushroom soup undiluted.
• add sour cream and mix together well.
• add sherry, salt, turn down and let simmer on low.
• meanwhile, bring a pot of water to boil and cook pasta according to directions. Strain and put in a nice pasta bowl. Then pour stroganoff over and mix. Add parsley and toss to together. Serve.

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
• Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
• In a medium bowl, mix together the flour, black pepper, and clam juice.
• Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

Steps:

• Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
• Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.

Steps:

• Saute meat cubes in shortening until brown on all sides.
• Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
• Cover and simmer until meat is tender, about 2 hours.
• Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.
• Mix butter and flour into a paste.
• Drop into simmering stew.
• Cook, stirring, until stew bubbles and thickens.
• Serve with rice or polenta.