You will reward me on this one because this is the greatest jerky you have ever tasted. I’ve tried a lot of them. When elk is available, I use it, but inexpensive round steak is also delicious and may be prepared in your oven.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups sherry wine
- 1 cup vegetable broth
- ¼ cup crumbled Gorgonzola cheese, or to taste
- 4 cups diced chanterelle mushrooms
- 1 tablespoon salt-free seasoning blend
- ½ teaspoon ground black pepper
Instructions
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
- Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it’s just about perfect when the bubbles start to look like a heavy rain hitting the ground.
- I usually include a tablespoon of this spice mix whose ingredients read; garlic, pepper, onion, carrot, tomato, orange peel, basil, celery seed, mustard, parsley, lemon oil, red pepper, oregano, marjoram, and laurel.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 761 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |