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Elk-Noodle Stew Recipe
|Egg yolk||1 , beaten|
|Baking powder||1⁄8 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Elk meat||2 Pound, diced|
|Onions||3 , diced|
|Celery||1 Bunch (100 gm), diced|
|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|
|Chili sauce||3 Tablespoon|
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
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.