Paprika Elk Stew with Sour Cream Dip




Rating: 3.69 / 5.00 (36 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the stew:
















For the dip:






Instructions:

For paprika moose stew with sour cream dip, first cut the moose meat into 2 x 2 cm cubes. Heat the sunflower oil in a roaster and fry the elk meat cubes in it in stages and all around. Remove the meat.

Fry the shallots, garlic and bell pepper strips in the drippings. Season with salt and pepper. Dust with both kinds of paprika powder and add the tomato paste. Fry only very briefly and then pour in the chicken stock. Then bring everything to a boil, reduce the temperature again and simmer for 90 minutes. Add half of the oregano in the last third of the cooking time.

For the dip, mix all the ingredients together well and season with salt and pepper.

Arrange stew in bowls or in deep plates. Place a spoonful of the dip on top, sprinkle with fresh oregano and serve Paprika Moose Stew with Sour Cream Dip.

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