Venison Stroganoff

Submitted by Miss Erin C.

"I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook."

 

• Ready In: 3hrs
• Ingredients: 13
• 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 rice or cooked potato

directions

1. Season venison with salt and pepper, refrigerate for 2 hours.
2. In a large skillet, saute onion and mushrooms in butter until tender.
3. Remove from skillet and set aside.
4. In the same skillet, brown venison, adding more butter if necessary.
5. Remove meat and stir in flour.
6. Gradually add broth, stirring constantly.
7. Stir in sherry, tomato paste and mustard to make a smooth gravy.
8. Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
9. Just before serving, stir in sour cream and heat until bubbly.
10. Serve over hot noodles, rice or potatoes.

Reviews

[Mhauck]

This was pretty good. I used brandy instead of sherry wine, because I didn't have it on hand, and it worked out fine.

 

[obrep123]

My husband has always loves beef tips and gravey, but he said he likes this much better. I made it last week and he is asking for it again.

 

[Lovebug4581]

This was a great dish. The sherry completely took that "venison" taste out of the meat. I didnt have tomato paste so I just left that out and it still tasted amazing. Great stuff!

 

[Faye 2]

Oh ma gosh this meal was so easy to make an tasted totally fantastic, my partner even took some to work the next day for lunch he thought I had got it out a jar!! Thanks

 

[rebopshebop]

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.