Venison Stroganoff
Venison Stroganoff is equally as good as beef stroganoff, possibly even better! We always add the dill, even though it’s optional. It makes all the difference in the world.
PrintVenison Stroganoff
Venison Stroganoff is equally as good as beef stroganoff, possibly even better! We always add the dill, even though it’s optional. It makes all the difference in the world.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 2 pounds venison steak
- Butter
- 1 cup onions, diced
- 1/4 pound mushrooms, sliced (optional)
- 1 garlic clove, minced
- 6 tablespoons butter or margarine
- 4 tablespoons all-purpose flour
- 1 1/2 cups beef broth or bouillon
- 1/4 cup white wine
- 1 cup sour cream
- 1 teaspoon dill (optional)
- Buttered noodles
Instructions
- Slice the venison into thin strips. Coat the strips in flour mixed with salt and pepper. Brown the strips in as much butter as needed. Remove from skillet and set aside.
- In the same skillet, sauté the onions, mushrooms and garlic in the butter.
- Add the flour to the mixture, then gradually pour in the beef broth, stirring until smooth. Bring this to a boil, and then simmer for 5 minutes.
- Over low heat, add the wine, sour cream and dill.
- Put the venison strips in and heat thoroughly.
- Serve over hot buttered noodles.
Notes
Photo credit: Wesley Fryer on Visualhunt
