Peppered Elk Skillet
This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles.
INGRIDIENT
DIRECTION
Step: 1
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
Step: 2
Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.
NUTRITION FACT
Per Serving: 258 calories; protein 25.8g; carbohydrates 17.6g; fat 8.6g; cholesterol 51.7mg; sodium 669.3mg.
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