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Spicy Meat, Mushrooms & Macaroni Soup
Number Served: 4 to 6


1 pound Elk or venison
3 tablespoons flour
3  tablespoons vegetable oil
4 cups beef broth
2 large onions, chopped
3 cloves garlic, minced
1 - 8 ounce can Spicy Tomato Sauce
1 can Cream of Mushroom Soup (and 2 cans of water)
1 stalk celery, chopped
1 large carrot, chopped
3 large mushrooms, sliced
1 cup macaroni


Cut meat into 3/4 inch cubes.  Dredge in 3 tablespoons seasoned flour.  
Brown in cooking pot.  
Add remaining flour from dredge.  Add beef broth or stock.  
Add onion, garlic, and tomato sauce.  
Cook on low 1 to 2 hours until meat is tender.
Add celery, carrot, mushrooms, macaroni, and Cream of Mushroom soup.  
Simmer until carrots are tender (about 30 minutes).

Notes & Variations:

Serve with toast, biscuits, or crackers.

Contributor: Mike Estes, RRGC