Venison Stroganoff
- Reviews 6
Ready In: 3 hrs
Serves: 6
Ingredients
- 1 1⁄2 lbs venison, cut into thin strips
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup minced onion
- 1 cup sliced fresh mushrooms
- 3 -5 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 3 -4 tablespoons sherry wine
- 2 tablespoons tomato paste
- 1 teaspoon dry mustard
- 2⁄3 cup sour cream
- cooked noodles or 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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