venison stroganoff

Name: Venison Stroganoff
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) venison (i use tenderloin); 1/4 cup(s) margarine; 6-8 ounce(s) mushrooms, sliced; 3 cup(s) condensed beef broth (or bouillon); 1 cup(s) onion, sliced; 3 tablespoon(s) tomato paste; 1 tablespoon(s) worcestershire sauce; 1 1/2 teaspoon(s) garlic salt, or to taste; 1/4 teaspoon(s) pepper, or to taste; 1/3 cup(s) flour (or gluten-free alternative); 2 cup(s) sour cream, light or regular

(1 RATING)

4 Pinches

Carolyn Haas

Whitewater, WI

Updated on Oct 9, 2020

This is based on a recipe I got from a friend in the early 70s. Cooking has really evolved since then - original used catsup as well as canned mushrooms b/c in those days fresh ones were not common to find, at least not where we lived at the time. A note on venison - using margarine helps to tenderize the venison. However if you're using tenderloin, it's probably just as easy to use equivalent butter or oil. This also works with beef, but we love it with venison. Feel free to use real garlic and add to onions, then just regular salt to season.

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prep time 15 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 pounds venison (i use tenderloin)
1/4 cup margarine
6-8 ounces mushrooms, sliced
3 cups condensed beef broth (or bouillon)
1 cup onion, sliced
3 tablespoons tomato paste
1 tablespoon worcestershire sauce
1 1/2 teaspoons garlic salt, or to taste
1/4 teaspoon pepper, or to taste
1/3 cup flour (or gluten-free alternative)
2 cups sour cream, light or regular

How To Make venison stroganoff

Step 1

Cut venison into thin, bite sized strips. Heat margarine in large skillet and sauté venison until starting to brown. Add sliced onions and mushrooms; continue to stir until onions start to wilt and mushrooms release their liquid.

Step 2

Add tomato paste, garlic salt, Worcestershire sauce and beef broth. Or use equivalent amount of water and beef bouillon. Simmer until venison is cooked through. Adjust seasonings to taste.
Step 3

In a separate container, mix flour with some of the liquid from the pan and make a slurry. Slowly add back to pan and cook until thickened. When almost ready to serve, stir in sour cream and heat gently.
Step 4

Traditionally served over wide egg-noodles. But rice or potatoes would also work.
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