Venison Stroganoff

13 ingredients
10 steps

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

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