40 Days of Clean Eating: Venison Stroganoff

Kari Lund


Recipes, Nutrition


Day 22 of 40 Days

venison stroganoff

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]


Prep time: 15 min

Cook time: 45 min

Serves: 4




  • 2 pounds venison (roast or steaks) cut into thin strips against the grain
  • Salt and pepper to taste
  • 4 tablespoons butter
  • ¼ cup shallots or red onion, diced
  • 3 cloves garlic, finely chopped
  • 1 pound cremini or shitake mushrooms, sliced or diced
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cognac or red wine
  • ¾ cup sour cream
  • 1 tablespoon spicy dijon mustard
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon Hungarian paprika
  • 1 tablespoons flour (gluten free or all-purpose) mixed in a slurry with 2 tablespoons water to thicken if desired
  • Egg noodles or other noodles of your choice or prepared mashed potatoes



  1. Season meat with a sprinkle of salt and pepper.
  2. Heat two tablespoons of butter on medium high in a large cast iron skillet and when it is hot, brown meat on each side until barely pink.
  3. Transfer meat to a dish and set aside. Do not drain juices.
  4. In the same skillet, add the rest of the butter and sauté shallots and garlic just until translucent.
  5. Add mushrooms with a sprinkle of salt and pepper and sauté until mushrooms start to brown and liquid evaporates.
  6. Add broth, cognac, and Worchestershire. Simmer until liquid coats mushrooms, about 10 minutes.
  7. Stir in sour cream and mustard.
  8. Add reserved browned meat and any accumulated juices.
  9. Stir in dill and paprika.
  10. If you desire a thicker sauce, stir in a slurry of flour mixed with water until desired thickness.
  11. Serve hot as a thick stew, over egg noodles, or over mashed potatoes.


Make a fabulous and clean side to your stroganoff:

40 Days of Clean Eating: Brussels Sprouts Sautè




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