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ELK AND MUSHROOMS




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Serve over buttered noodles or rice.


List of Ingredients




1.5 lbs ELK meat, cut into strips or cubes
1 medium onion, chopped
2 tbsp butter
1 cup beef bouillon
2 tbsp ketchup
8 oz mushrooms, sliced
1 can cream of mushroom soup

Recipe



Brown ELK meat and onions in butter.
Add soup, bouillon and ketchup.
Heat to boiling.
Cover and simmer one to one and a half hours until fork tender.
Add mushrooms.
Salt and pepper to taste.