Moose Stroganoff
Elevate your comfort food game with this hearty Moose Stroganoff, a savory spin on the classic Russian dish featuring tender strips of moose meat in a rich, velvety sauce. Perfect for showcasing wild game, this recipe pairs the earthy flavors of seared moose with sautéed onions, garlic, and mushrooms, all simmered in a luscious blend of beef stock, Dijon mustard, Worcestershire sauce, and sour cream. The result is a luxurious yet approachable dish that’s perfect for cozy dinners or special occasions. Serve it atop buttery egg noodles and garnish with fresh parsley for a meal that’s as visually appealing as it is delicious. With a balanced mix of bold flavors and comfort food nostalgia, this moose stroganoff is sure to leave a lasting impression on your table. Keywords: moose stroganoff recipe, wild game stroganoff, tender moose meat, creamy sauce, comfort food recipes.
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Recipe Information
Ingredients
- 1.5 pounds Moose meat (steak or roast), cut into thin strips
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons All-purpose flour
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 8 ounces White mushrooms, sliced
- 1.5 cups Beef or game stock
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.75 cups Sour cream
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the moose meat strips with salt and pepper, then dust them lightly with all-purpose flour to coat.
In a large skillet or frying pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Sear the moose meat in batches, ensuring not to overcrowd the pan. Cook for 1-2 minutes on each side until browned. Remove the meat and set aside.
Reduce the heat to medium and add the remaining butter and olive oil to the skillet.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and begin to brown.
Pour in the beef or game stock, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate the browned bits for flavor.
Stir in the Dijon mustard and Worcestershire sauce, mixing well.
Reduce the heat to low and return the seared moose meat to the skillet. Simmer gently for 15-20 minutes, or until the meat is tender.
While the meat simmers, bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Once the meat is tender, remove the skillet from heat and stir in the sour cream until the sauce is creamy and well combined. Taste and adjust seasoning if necessary.
Serve the moose stroganoff over the cooked egg noodles, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
