Who knows if this is really Russian?
I have no clue. But with sour cream and horseradish, it ought to be.
Elk Stew with Sour Cream and Horseradish
2 pounds elk meat, preferably a gift from a neighbor, cut in 1-inch chunks
6 Yukon Gold potatoes, scrubbed – not peeled – and cut in 1-inch chunks
4 carrots, scrubbed – not peeled – and cut in rounds
3 stalks celery, chopped
2 beef bouillon cubes – Knorr is the best
1 veggie bouillon cube, also Knorr
1 teaspoon granulated garlic
lots of black pepper
cold water to cover, about 4-5 cups
1/2 cup sour cream
4 tablespoons white flour
2 tablespoons water
horseradish to taste, at the table
more black pepper
Layer the vegetables on the bottom of the crock pot, then the meat, then the bouillon cubes, garlic and pepper. Add the water to cover. Cover and cook on low 6 to 8 hours.
Uncover the crock pot and turn on high. Mix the sour cream, flour and water together to make a roux. Stir it briskly by small spoonfuls into the stew to thicken. Don’t use it all if it gets thick enough to suit you, or make another batch of roux if the stew’s not thick enough.
Serve hot in big bowls with lots of Beaver brand creamed horseradish. And fresh crusty bread. And a cold beer.