Easy Venison Steak Stroganoff Recipe
A Quick and Easy Venison Steak Stroganoff Recipe with tender strips of venison steak and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles.
Servings: 6 servings
Ingredients
- 1 pound venison steak
- 4 Tablespoons flour, divided
- kosher salt
- black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- ½ yellow onion, finely chopped
- 8 ounces mushrooms, sliced
- 1 Tablespoon minced garlic
- 3 cups venison or beef broth
- 1 Tablespoon Worcestershire
- 1 Tablespoon DIjon mustard
- ½ cup sour cream
Instructions
- On a cutting board, tenderize the steak using a Jaccard meat tenderizer, then use a sharp knife to cut into 1-inch cubes.
- Sprinkle the steak with 2 Tablespoons of the flour, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Heat a large skillet over medium high heat. Add olive oil and the seasoned venison steak. Cook venison steak until just browned, about 3 minutes, and no longer red. Remove venison to a plate and cover to keep warm.
- Add 2 Tablespoons butter and diced onion to the pan and sauté for 2 minutes.
- Add mushroom and garlic and sauté for about 5 more minutes, or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
- Add remaining 2 Tablespoons of flour, and stir together until well combined. Cook another 2 minutes.
- Add cooked venison steak, broth, Worcestershire, and Dijon mustard and simmer and reduce liquid for about 5 minutes.
- Stir in sour cream and simmer another 1 to 2 minutes or until slightly thickened.
- Season with a little more salt and pepper if needed and serve over pasta or egg noodles.
