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• 1 ½ lb. elk stew meat
• 3-4 cups water
• 1-2 cubes beef bouillon
• 3 Tablespoons oil
• 2 medium onions, peeled and sliced
• 2 Tablespoons paprika
• 4 Tablespoons flour
• 4 Tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon thyme
• 2 Tablespoons fresh parsley (or 1 Tablespoon dried)
• 1 clove garlic, crushed
• 1/2 red and/or green sweet pepper cut in strips
• Preheat oven to 325 degrees

Preparation Process:-

Put the meat into a thick casserole dish and add enough water to
cover meat. 

Cover tightly and cook 2 hours in preheated oven. 

Remove from oven,
drain juice. 

Dissolve beef cubes in 2 cups of drained juice (saving remaining
juice to thin gravy later if necessary. 

Heat oil in frying pan and add onions. 

Cook onions until soft and remove from heat. 

Add the paprika, flour & tomato
paste. Mix well. 

Return mixture to medium heat and add beef broth. 

Stir until
boiling and let it boil for a few minutes. 

Pour over the meat in the casserole
dish. 

Add the bay leaf, thyme, parsley and garlic. Cover and cook for 1 hour. 

Add pepper strips and cook 20 more minutes. Serve with sour cream and noodles.