Newfoundland Moose Stroganoff with Dill is a delightful twist on the classic Russian dish, using locally sourced moose meat to create a rich, savory meal. This recipe, taken from a collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, combines tender moose meat with a creamy dill sauce, resulting in a hearty and comforting dish that showcases the best of Newfoundland’s culinary traditions.
In this post, we’ll show you how to make Moose Stroganoff with Dill from scratch. The recipe starts with browning moose meat, which is then simmered in a flavorful blend of onions, mushrooms, and garlic. The addition of sour cream and fresh dill transforms this dish into a creamy, tangy delight. Served over a bed of egg noodles or rice, this stroganoff is perfect for a cozy family dinner or a special occasion.
We’ll provide detailed instructions and tips to ensure your stroganoff turns out perfectly every time. Whether you’re a seasoned cook or new to using moose meat, this recipe will help you create a delicious and unique meal that honors the culinary heritage of Newfoundland.
Moose Stroganoff with Dill Recipe:
1 1/2 pounds moose steak or moose sirloin, 1/2 inch thick
4 tablespoons butter
1/2-pound mushrooms, sliced
1 medium onion, diced
2 cups beef stock
2 sliced dill pickles
1 cup sour cream
1 tablespoon white vinegar
3 tablespoons white wine
1 teaspoon dill weed
1 pound egg noodles
3 tablespoons butter
3 teaspoons paprika
Cut moose meat in strips, then toss in paprika. Sear moose strips in pan with hot butter. Take out meat. Add onions and mushrooms, cooking until onion is translucent. Add seared meat, then stock, white wine, and vinegar. Simmer for 10 to 15 minutes on medium heat. Add remaining ingredients, except the sour cream and noodles. Season to taste. Finally, serve in a pasta bowl with some cooked, buttered noodles, and top with a dollop of sour cream.
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