Venison Stroganoff

13 ingredients
3 steps

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds venison boneless, all visible fat removed, cut into bite-size pieces
  • 2 tablespoons vegetable oil acceptable
  • onion 1 lg., sliced 1/4-inch thick
  • 1 3/4 cups homemade beef stock
  • 1/4 cup dry sherry
  • 1 pound fresh mushrooms thickly sliced
  • 12 ounces macaroni
  • 1 cup sour cream
  • 2 tablespoons ketchup
  • 1 tablespoon worcestershire sauce
  • 1/4 teaspoon salt

Directions

  1. 1
    In a large bowl, mix flour and pepper. Add meat and toss to coat evenly. In a large, nonstick skillet or Dutch oven, heat oil over medium-high heat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides, about 5 minutes. Add stock and sherry; stir well. Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender.
  2. 2
    While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook 20 minutes. Add mushrooms to the meat. Cook macaroni according to package directions, omitting salt; drain.
  3. 3
    Place sour cream, ketchup, Worcestershire sauce and salt in a medium bowl. Whisk together to mix well and set aside. When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.

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