Elk Stew from Sweden

Ingredients

• 400 g elk meat (pre‑cooked, shoulder)
• 2 onions
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 bunch Basil
• 2 tbsp Rapeseed oil
• 2 tbsp Tomato paste
• 1 l beef broth
• 1 bay leaf
• 1 tsp Sweet paprika powder
• 2 tbsp Sour cream

Instructions

1. 1.

   Wash and pat dry the elk meat, then cut into bite‑size cubes. Peel and finely dice the onions. Wash the bell peppers, quarter them, remove seeds, and cut the flesh into bite‑size cubes. Rinse the basil, shake off excess water, and slice leaves into fine strips.

2. 2.

   Heat oil in a pot over high heat and sear the meat all around for 2–3 minutes until browned. Add onion and pepper cubes, sauté briefly, stir in tomato paste, then pour in broth. Add bay leaf, paprika, salt, and pepper; mix well and simmer on medium heat for one hour. Taste and adjust seasoning, then serve topped with a spoonful of sour cream and basil strips.