Elk Stroganoff Recipe from Weston Products

Guest Post


Brad Lockwood recently visited us here at Weston Products, where we shot a new Butcher Block segment using the elk meat from Brad & Weston COO Jason Berry's elk hunt to make 'Elk Stroganoff.' Sound good? Well you're in luck because here's our recipe:

- Ingredients -
Brown Sauce
4 cups beef stock
1/4 cup red wine
1/4 cup tomato paste
1/4 cup butter
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon black pepper
1 cup all-purpose flour

Meatballs (makes 15 jumbo meatballs)
3 lbs elk, cubed
1/8 cup curly-leaf parsley
5 cloves garlic
1 tablespoon coarse black pepper
1 teaspoon dried sage leaves
1 teaspoon dried oregano leaves
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon roasted ground coriander

2 cups Panko bread crumbs
2 eggs

Homemade Egg Pasta
2 cups all-purpose flour
2 eggs + 2 yolks
1 tablespoon olive oil (optional)

Cream Sauce
1 cup sour cream (8 oz)
3/4 cup chive & onion cream cheese (6 oz)

Garnish
1 pint of morels
curly-leaf parsley, to taste


- Tools -
Weston Meat Grinder
Weston Meat Lug
Roma by Weston Pasta Machine & Bamboo Pasta Drying Rack


Combine all ingredients for brown sauce in a large pot. Whisk together over high heat, then reduce to a low simmer once the sauce begins to boil. Place a lid on the sauce and stir occasionally.

Grind your elk meat with the herbs and spices through a Weston Meat Grinder, first through a coarse grinder plate, then take half of that and grind it through a medium grinder plate (so that you have half coarse grind, half medium grind).

Hand mix the egg and breadcrumbs into the meat in a Weston Meat Lug. Use your hands to form jumbo sized meatballs, and brown them with a little olive oil in a skillet. Once browned, drop them into your brown sauce.

Bring the brown sauce back to a boil, then reduce to medium heat. Allow to cook until a thermometer inserted into the middle of your largest meatball reads 160 degrees Fahrenheit. Be sure to stir occasionally to keep the sauce from sticking to the bottom of your pot.

Next, make the fresh egg pasta. Form your flour into a mound in a giant mixing bowl or on a cutting board. Form a small crater in the top and crack your eggs into it. Turn the flour into the eggs until you have formed a smooth, elastic dough. If it's too dry, add in the olive oil. Cover with plastic wrap and allow to rest for 30 minutes.

Once the pasta dough has rested, pull off a palm sized chunk and feed it through the Roma Pasta Machine at the thickest setting, folding a few times. Next, run it through the machine until the second to last setting. Feed your pasta sheet through the pasta cutter, then thread your noodles over the Roma Pasta Drying Rack while you make the rest of your pasta.

Bring a pot of water to boil and sprinkle in a pinch of salt. Boil your noodles for three minutes, then drain.

While the noodles boil, place 1 tablespoon of butter into a skillet over medium heat and sautée your morels.

Heat the sour cream and cream cheese together until just melted and uniform.

Lay down a layer of noodles in a bowl, then cover with meatballs and brown sauce. Add a heaping dollop of cream sauce onto the top, then garnish with morels and parsley.