Venison Stroganoff
A good stroganoff recipe is a perfect comfort food for our cold winter days in North Dakota, and anything with noodles is a favorite for my young daughter. I'm always creating new venison recipes, especially deer steak recipes, elk steak recipes, and antelope steak recipes. Venison Stroganoff with its tender strips of venison steak and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles is a perfect weeknight family meal. I created this dish during a blizzard in early February after being outside for hours shoveling and blowing snow. The wind had turned fierce, and the temperature was plunging. I stepped into the house and out of the cold and wiped melting snowflakes from my face. I needed to make supper for the girls, but I was exhausted. I racked my brain for quick dinner ideas that I could make using the package of antelope steak sitting in my refrigerator.What is Stroganoff?Beef Stroganoff is, in essence, the classic French fricassée de boeuf with the addition of classic Russian ingredients: onions and sour cream. One theory about its origin is that Russian Count Pavel Alexandrovich Stroganov, or Stroganoff, while visiting France, was served a variation of the dish, which was made with a sauce that included Dijon mustard instead of sour cream.Whether it was Count Stroganoff or someone else, its heyday in the United States came during the 1950s and 1960s. And now it's up to us to resurrect the stroganoff recipe that used to be popular with a handful of ingredients that included ground beef, onions, and cream of mushroom soup.For this stroganoff recipe, I used some deer steak instead of ground meat, but if you only have venison burger left in your freezer, try that! Deer Stroganoff, elk stroganoff, antelope stroganoff – use what you got, then comment below and tell me how it turned out!More Venison Steak RecipesAnother great idea for a venison steak appetizer is my Deer Steak and Mushroom Crostini. Rich, refined, and full of flavor, they are a perfect addition to your next special occasion, holiday party, or game day menu.If you love venison steak as much as we do, you can also check out Our 15 Best Venison Steak recipes!
Ingredients
- 1 pound venison steak
- 1 tbsp olive oil
- 4 tbsp butter
- 1/2 yellow onion, finely chopped
- 8 ounces mushrooms, sliced
- 1 tbsp minced garlic
- 3 tbsp flour
- 3 cups venison or beef broth
- 1 tbsp Worcestershire
- 2 tsp DIjon mustard
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup sour cream
Instructions
- On a cutting board, tenderize the steak using a Jaccard meat tenderizer, then cut into 1-inch cubes.
- Heat large cast iron skillet over medium high heat. Add 1 Tablespoon olive oil and the venison steak. Cook meat, stirring constantly for about 30 seconds.
- Add 2 more Tablespoons butter and 3 Tablespoons flour to pan and mix while cooking another 2 minutes.
- Add venison or beef stock, Worcestershire, Dijon, salt and pepper and simmer and reduce liquid for about 15 minutes.
- Add sour cream, mix together, and serve over rice or egg noodles.
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