Venison (Or Beef ) Mushroom Stroganoff

Recipe by Sharon123
READY IN: 1hr 30mins




  • Mix flour, salt, lemon pepper, and celery seed in bowl.
  • Add cubed meat and knead meat into flour mixture.
  • Heat corn oil and one tbsp butter in a skillet over medium heat.
  • Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
  • When meat is almost brown on remaining side, pour chopped onions over meat.
  • Cover five minutes, then mix with a wooden spoon.
  • Add one cup beef (or chicken) bouillon and soy sauce to meat.
  • Simmer 15 minutes on low heat, stirring occasionally.
  • Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
  • Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
  • Stir occasionally.
  • Don't be in a hurry, as cooking time affects the tenderness of the meat.
  • When done, the meat should be covered with a thick, brown gravy.
  • Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
  • Heat to simmer.
  • Add fresh, sliced mushrooms and simmer five minutes.
  • Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
  • Add mushroom soup to steamed mushrooms.
  • Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
  • Finally, fold the meat mixture into the mushroom mixture.
  • Simmer an additional 5 minutes, stirring occasionally.
  • Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
  • Enjoy!
  • (Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).