Elk-Noodle Stew Recipe
Ingredients
| Egg yolk | 1 , beaten | |
| Cream | 1 Tablespoon | |
| Salt | To Taste | |
| Baking powder | 1⁄8 Teaspoon | |
| Flour | 1 Cup (16 tbs) | |
| Elk meat | 2 Pound, diced | |
| Onions | 3 , diced | |
| Celery | 1 Bunch (100 gm), diced | |
| Pepper | To Taste | |
| Mixed vegetables | 2 Can (20 oz) (Drained) | |
| Tomatoes | 1 Can (10 oz) | |
| Chopped cabbage | 2 Cup (32 tbs) | |
| Potatoes | 2 , diced | |
| Bacon slices | 2 , diced | |
| Bay leaves | 2 | |
| Chili sauce | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2563 Calories from Fat 200
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 8 g40.2%
Trans Fat 0 g
Cholesterol 688.5 mg229.5%
Sodium 1568.9 mg65.4%
Total Carbohydrates 324 g107.9%
Dietary Fiber 42.2 g168.8%
Sugars 67.3 g
Protein 256 g512.4%
Vitamin A 228.4% Vitamin C 392.9%
Calcium 54.1% Iron 73.3%
*Based on a 2000 Calorie diet
Directions
Blend in enough flour to make stiff dough.
Roll dough out thinly; cut into strips of desired length and width.
Let dry for several hours.Saute elk meat and onions in large kettle until elk meat is browned.
Add 1 gallon cold water to elk mixture.
Add celery, salt to taste and pepper.
Sim- mer for 2 hours or until meat is tender, adding water if necessary.
Stir in vegetables, bacon and bay leaves.
Cook for about 45 minutes longer.
Add noodles; cook for 20 minutes or until noodles are tender.
Chef
