Elk Paprikash

From Elk USA site.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄4 cup all-purpose flour
• 1⁄4 cup sweet Hungarian paprika, divided
• 1  teaspoon dried marjoram
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 lbs  elk boneless sirloin tip steaks, cut into 1-inch pieces
• 3  tablespoons olive oil
• 2  tablespoons margarine or 2  tablespoons butter
• 1  medium onion, chopped (1 cup)
• 2  garlic cloves, minced
• 1⁄2 cup dry red wine
• 1⁄2 cup beef or 1⁄2 cup  elk  stock
• 1⁄2 cup  orange juice
• 1⁄4 cup sour cream
• 6  cups  hot  cooked egg noodles

Directions

1. In large plastic food storage bag, combine flour, 1 tablespoon paprika, the marjoram, salt and pepper. Add Elk pieces, seal bag and shake to coat. In 12-inch nonstick skillet, heat oil and margarine over medium heat. Add Elk pieces, onion and garlic. Cook for 5 to 7 minutes, or until meat is browned, stirring frequently.
2. Stir in remaining 3 tablespoons paprika, the wine and stock. Bring to a boil. Reduce heat to medium-low. Simmer for 20 to 30 minutes, or until sauce is thickened, stirring occasionally. Increase heat to medium. Stir in juice. Simmer for 8 to 10 minutes, or until sauce is thickened, stirring frequently.
3. Remove from heat. Stir in sour cream until blended. Serve paprikash over noodles.