Venison Stroganoff

This easy version of venison stroganoff has strips of venison in a creamy savory sauce with onions and mushrooms. Serve it over egg noodles or mashed potatoes for a meal your family will love.

Prep Time10

Cook Time50

Total Time1

Servings: Servings

Author: Carlee

Ingredients

1 pound venison steaks or roast
2 Tablespoons olive oil
1 onion sliced into thin strips
1 cup mushrooms sliced
½ teaspoon granulated garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 cups beef broth
2 Tablespoons all-purpose flour
5 Tablespoons sour cream
1 Tablespoon Worcestershire sauce

Instructions

Place the 1 pound venison pieces on a cutting board, cover with plastic wrap, and pound with a meat mallet until thin. Slice into thin strips.
Heat 1 Tablespoon olive oil in a skillet over medium heat. Sauté the 1 onion and 1 cup mushrooms for 7 minutes, stirring occasionally. Transfer to a plate and set aside.
In the same skillet, heat the remaining olive oil over high heat. Cook the venison strips for 5–6 minutes, stirring constantly. Sprinkle the meat with the 1 teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon granulated garlic the end of the cooking time.
Add 1 cup of beef broth to the pan, using it to deglaze the bottom of the pan by scraping up any bits that are stuck.
Stir well, reduce the heat to low, cover with a lid, and simmer for 20 minutes.
In a bowl, combine the remaining cup beef broth with 2 Tablespoons all-purpose flour, 5 Tablespoons sour cream, and 1 Tablespoon Worcestershire sauce. Whisk until smooth.
Pour the sour cream mixture into the skillet. Add the sautéed onions and mushrooms back to the pan.
Stir well and simmer for an additional 15 minutes, stirring occasionally.
Serve hot over egg noodles or mashed potatoes.

Nutrition

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