Venison Stroganoff

Venison Stroganoff is tender venison smothered in a creamy mushroom and onion gravy and poured over egg noodles. It tastes like it took hours to make, but it is on the table in 30 minutes!

Stroganoff originated way back in the mid-1800s in Russia. This dish got its name from the noble family Stroganov. Have you ever heard of the Stroganov Palace in Russia? Yep, that is the same family.

The Stroganoff recipe has been changed many, many times over the years. If you search online, you will find many different recipes for stroganoff. Some are even made with ground hamburger meat.

I have tried two stroganoff recipes over the past 20 years. Both were nasty, so I thought I wasn't a stroganoff person, but I love this recipe! You can use whatever type of meat you prefer. I used venison, but beef works well.

Serves: 6

Serving Size: 1 1/2 cups of noodles and 1/6 of the meat mixture

Calories: 530

Fat: 24 g

Carbohydrates: 33 g

Protein: 43 g

Venison Stroganoff Recipe

Ingredients:

• 1 1/2 pounds of venison (backstrap is best)
• 1 cup of all-purpose flour
• 7 tablespoons of butter for frying
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 12 ounces of mushrooms, sliced
• 1 cup of Swanson beef stock
• 1 cup of sour cream
• 12 ounces of No Yolks egg noodles
• Dash of salt
• Dash of ground black pepper
• Dash of paprika (optional)
• Parsley (optional)

Getting It Done:

1. Cut the venison backstrap (or whatever cut of meat you prefer) into thin strips.
2. Prepare the onion, garlic, and mushrooms.
3. Sauté onion and garlic in 3 tablespoons of butter until tender. Then add 3 more tablespoons of butter and sauté the mushrooms until done.
4. Add salt and pepper to the onion, garlic, and mushrooms. Place the mixture in a bowl, and set it aside for later.
5. Prepare egg noodles according to the package directions.
6. Lightly flour the venison strips. Add 1 tablespoon of butter to the pan and fry the venison on medium-high until browned.
7. Add the beef stock and cook down for about 3-5 minutes.
8. Add the onion, garlic, and mushroom mixture to the pan and mix. Then add the sour cream and gently mix.
9. Heat for a couple of minutes and then serve over the noodles. If you wish, you can top it with a dash of paprika and a sprinkle of parsley.

If the mixture is too thick, sparingly add more broth until you reach the thickness you desire. If it is too thin, keep heating until it is thickened.

This goes great with a salad or some steamed veggies, but of course, I had to make a batch of big fat cat head biscuits, too.

Take a look at my Venison Stroganoff video...

I hope you enjoy the recipe!

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Visit my profile if you would like more delicious meals. Check out some of my recent recipes: Mississippi Venison Pot Roast, Crock-Pot Venison Roast with Onion Gravy, and Heavenly Tenderloin Bites.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

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