Venison Stroganoff
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 680.38 g venison, cut into thin strips
- 2.46 ml salt
- 1.23 ml black pepper
- 59.14 ml minced onion
- 236.59 ml sliced fresh mushrooms
- 44.37-73.94 ml butter
- 29.58 ml flour
- 473.18 ml beef broth
- 44.37-59.16 ml sherry wine
- 29.58 ml tomato paste
- 4.92 ml dry mustard
- 158.51 ml sour cream
- cooked rice or cooked potato
directions
- Season venison with salt and pepper, refrigerate for 2 hours.
- In a large skillet, saute onion and mushrooms in butter until tender.
- Remove from skillet and set aside.
- In the same skillet, brown venison, adding more butter if necessary.
- Remove meat and stir in flour.
- Gradually add broth, stirring constantly.
- Stir in sherry, tomato paste and mustard to make a smooth gravy.
- Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
- Just before serving, stir in sour cream and heat until bubbly.
- Serve over hot noodles, rice or potatoes.
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Reviews
-
This was delicious! Just like the last person who commented, we've had frozen venison in the freezer for about a year but it was well worth the wait! We ate the stroganoff over brown rice and found that they went very well together. I do however suggest that you clarify the recipe a bit at steps 5-6. If I had been paying closer attention I probably would have realized that I should have stirred the flour into the broth and not the venison. Oops! I ended up having to add a bit more flour to make the gravy the right consistency. But the end result was still SO tasty.
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RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.