| 1/4 cup
all-purpose flour 1/4 cup sweet Hungarian paprika, divided 1 teaspoon dried marjoram leaves 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 lbs. Elk boneless sirloin tip, cut into 1-inch pieces 3 tablespoons olive oil 2 tablespoons margarine or butter 1 medium onion, chopped (1 cup) 2 cloves garlic, minced 1/2 cup dry red wine 1/2 cup beef or Elk stock 1/2 cup orange juice 1/4 cup sour cream 6 cups hot cooked egg noodles 6 servings |
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| In large plastic food storage
bag, combine flour, 1 tablespoon paprika, the marjoram, salt and
pepper. Add Elk pieces, seal bag and shake to coat. In
12-inch nonstick skillet, heat oil and margarine over medium heat.
Add Elk pieces, onion and garlic. Cook for 5 to 7 minutes, or
until meat is browned, stirring frequently.
Stir in remaining 3 tablespoons paprika, the wine and stock. Bring to a boil. Reduce heat to medium-low. Simmer for 20 to 30 minutes, or until sauce is thickened, stirring occasionally. Increase heat to medium. Stir in juice. Simmer for 8 to 10 minutes, or until sauce is thickened, stirring frequently. Remove from heat. Stir in sour cream until blended. Serve paprikash over noodles. |
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