Jane had thawed a pack of elk cube steak, so I cut it up into small strips for stroganoff. Saute the meat in a little olive oil with salt, pepper, onion and garlic. Add a can of cream of mushroom soup and enough water to get the consistency where you want it. Toss in a handful of sliced baby portobello mushrooms. Add a little heavy cream for body and richness. Serve over egg noodles with green beans. Add a bit of sour cream and some parsley for "purty". Quick and easy!

One of my favorite dishes, should make it more often, perhaps Friday

Silk on the tongue. How could you fail with elk, creamy sauce, and pasta???