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Elk-Noodle Stew

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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
Directions

Beat egg yolk and cream together; add 1 /8 teaspoon salt and baking powder.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Interest: 
Party

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Average: 4 (14 votes)

Nutrition Rank

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

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Elk-Noodle Stew Recipe