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› 2.5 lb. sliced elk top round
› 4 stalks celery, diced
› 1 medium yellow onion, diced
› 2 large portobello mushrooms, diced, gills removed
› 1 cup crimini mushrooms, diced
› 3/4 cup carrots, diced
› 8 medium potatoes, cubed
› 7 cups beef stock
› roux of 4 oz. butter and 1/3 cup flour, whisked and cooked for 4 minutes
› 14 sage leaves, finely chopped
Sear elk in pan with oil. Remove elk and sauté vegetables for 4 minutes. Add elk and stock, and whisk in roux. Add potatoes and sage. Cook 30–40 minutes. Salt and pepper to taste.