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  • Denise Beaulieu

CHAGA MOOSE STROGANOFF (Keto friendly and Gluten free)

Updated: Dec 13, 2019

Another tasty Chaga recipe to add your menu on a cool winters' evening. So yummy. You'll want to make it all year round.


1 pound of ground Moose meat (or beef)

3 Tbsp. Olive Oil or margarine or butter (for meat)

2 Tbsp. of Butter (for onion and mushrooms)

1/2 medium Onion finely chopped

1/2 lb sliced Mushrooms

1 Garlic clove minced

1 Tbsp. Cornstarch

1 cup Chaga bone broth (or strong plain Chaga tea)

3/4 cup Heavy whipping cream

1/4 cup Sour cream

1 Tbsp. Worcestershire sauce

1/2 tsp. Dijon mustard

1/2 tsp. Salt

1/4 tsp. Black pepper


In a frying pan on medium-high heat cook ground moose meat in 3 Tbsp. of olive oil until brown (do not overcook).

Remove the meat to a plate and cover to keep warm.

Add 2 Tbsp. butter, chopped onion and sliced mushrooms.

Sauté for 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sauté 1 minute until fragrant.

Add 1 Tbsp. of cornstarch and sauté another minute stirring constantly.

Pour in 1 cup of Chaga bone broth or Chaga tea scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.

Stir a few tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 Tbsp. Worcestershire, 1/2 tsp. Dijon mustard, and season with 1/2 tsp. salt and 1/4 tsp. pepper, or season to taste and continue simmering until sauce is creamy.

Add cooked ground moose with any accumulated juices back to the pan and bring just to a simmer or until meat is heated through.

Serve on cooked gluten-free noodles, rice or mashed potatoes. Sprinkle with chopped chives.

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