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Email to Master Chef Don F. Easley Jr.      

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    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serve over buttered noodles or rice.

    List of Ingredients

    1.5 lbs ELK meat, cut into strips or cubes
    1 medium onion, chopped
    2 tbsp butter
    1 cup beef bouillon
    2 tbsp ketchup
    8 oz mushrooms, sliced
    1 can cream of mushroom soup


    Brown ELK meat and onions in butter.
    Add soup, bouillon and ketchup.
    Heat to boiling.
    Cover and simmer one to one and a half hours until fork tender.
    Add mushrooms.
    Salt and pepper to taste.




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