Creamy Venison Stroganoff With Mushrooms And Sour Cream
This creamy venison stroganoff is made with tender venison strips, mushrooms, onions, sour cream, and beef broth. Serve it over egg noodles or mashed potatoes for a cozy deer meat dinner.
Ingredients
- 1 lb venison diced
- 1 onion sliced into thin strips
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 5 tbsp sour cream
- 1 cup mushrooms sliced
- 2 tbsp olive oil divided
- 1 tbsp Worcestershire sauce
- ½ tsp granulated garlic
- 1 tsp salt
- 1 pinch black pepper optional
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and mushrooms and saute for 7 minutes, stirring occasionally. Transfer to a plate.
- Place the venison pieces on a cutting board. Cover with plastic wrap and pound with a meat mallet until thin. Slice into thin strips.
- In the same skillet, heat the remaining 1 tablespoon olive oil over high heat. Add the venison strips and cook for 5 to 6 minutes, stirring constantly.
- Add half of the beef broth, salt, and granulated garlic to the skillet. Stir well, reduce the heat to low, cover with a lid, and simmer for 20 minutes.
- In a bowl, whisk together the remaining beef broth, flour, sour cream, Worcestershire sauce, and a pinch of black pepper until smooth.
- Pour the sour cream mixture into the skillet. Add the sauteed onions and mushrooms back in.
- Stir well and simmer for another 15 minutes, stirring occasionally, until the sauce is creamy and the venison is tender.
- Serve hot over egg noodles or mashed potatoes.
Notes
- Pound the venison before slicing to help keep it tender.
- Keep the heat low after adding sour cream so the sauce stays creamy.
- Add a splash of beef broth when reheating leftovers if the sauce thickens too much.
- This recipe is great with egg noodles, mashed potatoes, rice, or roasted vegetables.
